This Mango Tomato Salsa recipe is so delicious, it is quick and easy to prepare.  Juicy ripe mangoes with cherry tomatoes and red bell pepper make this colorful dish so attractive. Tastes great with chips or my Jackfruit Carnitas Tacos.

I am a huge fan of salsa. It is my favorite condiment, and I love making it at home. I often make a big batch and then portion it out for lunches for the week, or store it in the freezer for later use. The best thing about homemade salsa is you can control what goes into it. This is one of the easiest dishes that can be prepared in a jiffy with an amazing taste.

Today I’m going to share another amazing salsa recipe with you.

As we all know summer is one of the best seasons for fresh produce. I love making meals out of fruit salads and no-cook recipes. I had 2 cases of mangoes that I purchased locally. They cost me only 25 cents each and they were so sweet yet firm. We could eat only so much, so I had to use them up quickly before they became overripe.

I decided to make this Mango Tomato Salsa recipe with a slight variation from my Mango Avocado Salsa, now I don’t know which one I prefer because they are both so delicious.

Make sure to use the freshest ingredients for this recipe, so that the flavors can come alive with each bite. I used firm yet ripe mangoes, fresh crunchy red bell peppers, and fresh super-sweet tomatoes. I can’t describe how delicious this salsa taste. This recipe is a must-try!

As always, I suggest you read the complete article for useful information. However, you can find the detailed recipe with exact ingredients and step-by-step instructions below.

Why You Will Love This Mango Tomato Salsa?

If you love salsa, you should try this recipe for Mango Tomato Salsa.

• Made with just a few ingredients, it’s a delicious addition to your summer menu.
• This flavorful and colorful salsa is ready in under 10 minutes, making it the perfect addition to any party or potluck.
• It’s a great combination of sweet and spicy. The mango adds sweetness to this salsa as well as a creamy texture. The lime juice brings in a nice acidity and the pepper gives it heat.
• This mango tomato salsa is a healthy way to turn your favorite summer produce into a delicious appetizer!
• With fresh mango and tomatoes, cilantro, and lime, this salsa is sure to be a hit at your next party or BBQ!
• This Mango Tomato Salsa is bursting with flavor and pairs beautifully with almost anything, making a great appetizer or side dish.

It’s kind of an obsession!

Mangoes: The King Of Fruits

The king of fruits is mango. It thrives in tropical climates and has been a popular preference for more than 4000 years. Mangoes are not only delicious but they are packed with lots of antioxidants, minerals, and vitamins. They are high in vitaminβ – carotene, vitamin C, iron, potassium, and a variety of other nutrients that help the body fight against different diseases and sustain overall body health.

Mango comes in many varieties too. It is a naturally sweet fruit that does not require the addition of sugar, making it extremely safe. Check out my article on the 10 Amazing Benefits of Mangoes.

Tomatoes 

Tomatoes are packed with antioxidants that help fight free radicals that cause cell damage in the body. they also contain lycopene which may reduce the risk of heart disease and lower blood pressure levels by relaxing blood vessels.

They contain vitamin A and C which helps to improve eyesight, and healthy skin and improves iron absorption from plant-based foods like spinach. they also promote healthy skin, hair, and nails as well as maintain good vision. They also contain vitamin B6 which helps to maintain a healthy immune system as well as promotes cell growth and development.

How To Make Mango Tomato Salsa?

Making Mango Tomato Salsa is quite simple and easy. You’ll require the following few simple ingredients and steps to follow:

Ingredients

• Mango
• Tomato
• Onion
• Red bell pepper
• Garlic clove
• Cilantro leaves
• Lime
• Salt

Instructions

• Stir mango, tomatoes, onion, red bell pepper, garlic, and cilantro leaves in a bowl. Add lime juice and season with salt.
• Let sit for 5-10 minutes for flavors to blend. Store leftovers in the refrigerator.

How To Serve Mango Tomato Salsa?

There are so many ways you can serve this salsa. It’s so delicious on top of Baked Tofu pan sautéed tofu with Bragg’s liquid aminos/soy sauce and garlic. I bet they would also be delicious served with my Chickpea Taco.

Customize Your Mango Tomato Salsa!

This salsa blends sweet and savory flavors that complement each other perfectly. However, this recipe is so versatile and there’s a lot of potential for customization with this recipe.

• You can even add some pomegranate seeds to kick up the flavor notch, or some chopped jalapenos if you like it spicy.
• Also, I know that some people dislike cilantro, so feel free to leave it out if you want or replace it with fresh parsley.
• Lime juice is preferable, although lemon juice is OK as well.

Recipe Notes

• The key to a great salsa is having ripe tomatoes and crisp, fresh cilantro.

If you want the flavors to come alive with each bite, make sure you use the freshest produce you can find for this recipe, so head to your local farmers’ market if you can.

• To completely develop the flavors, prepare this salsa at least a couple of hours ahead of time.
• Salsa can be stored in the fridge for up to 5-7 days in an airtight container; bring to room temperature before eating.

Frequently Asked Questions:

Which Tomatoes Are Best For Salsa?

Firm, fleshy tomatoes are great for making fresh mango tomato salsa. Of course, any tomato may be used to make the salsa, but the firmer varieties, such as Romas or hothouse tomatoes, will hold up the best.

How To Pick The Right Mangos?

Don’t get distracted by the color of mango when choosing one. This is not the sole predictor of ripeness. Carefully squeeze your mango to check the ripeness. You can use your own experience of purchasing fruits such as avocados and peaches, they soften when they ripen. The stems of ripe mangos often have a pleasant fragrance. The red color that certain varieties exhibit is not an indication of ripeness. Always make decisions based on how you feel.

How Should Tomato Be Cut For Salsa?

• Clean the tomatoes by rinsing them.
• Halve them.
• Take the cores out of the tomatoes.
• Remove the majority of the seeds as well as the juice.
• Dice the tomatoes beautifully.

What Is The Best Way To Cut A Mango?

• Remove the mango’s “cheeks.”
• Holding 1 mango piece in your palm, make long cuts running the length of the fruit, being careful not to cut through the skin.
• To make cubes, repeat the process with perpendicular cuts.
• Scoop the mango cubes out of the peel using a spoon.
• In such a case, if your mango is too large, you may have to cut the mango cubes into smaller pieces.

Why Does My Salsa Taste Bland?

Most store-bought salsas have too much salt, but if yours is boring, a pinch of good-quality sea salt and a squeeze of lime juice may add a lot of flavors (Although lemon juice works well in salsa, lime juice is better).

What Are The Best Peppers For Salsa?

For mild salsa use Anaheim peppers, banana peppers, and/or canned diced green chile peppers. – To make a medium salsa, toss in one finely diced jalapeno. – In order to make a spicy salsa, mix in two finely chopped jalapenos or two serrano peppers for an even greater kick.

What Do I Do If My Salsa Is Too Hot?

If possible, add extra tomato, or finely diced cucumber, fresh leafy herbs, avocado, melon, or oranges. A little honey or sugar could also help.

Can I Can My Homemade Salsa?

Yes, you can salsa before cooking it. However, you must ensure that it contains sufficient acid to reduce the pH. Heat processing or a water bath will also cook the salsa, so even if it is raw or fresh, it will be cooked anyway. If you like fresh salsa, you can preserve it by canning it without cooking.

Do You Keep The Seeds In Your Tomatoes While Making Salsa?

After the salsa has been sitting for a while, the tomatoes will start to break down. If the seeds aren’t removed, the salsa will be watery, with a pool of faintly tomato-flavored liquid at the bottom of the dish.

Does Salsa Need To Be Refrigerated?

It should always be kept in the refrigerator. It’s unsurprising, given that virtually everything you purchase in the chilled department requires refrigeration. Homemade salsa, such as homemade Teriyaki sauce or just like any other dip you make from scratch, needs to be kept refrigerated.

What Type Of Onion Is Best For Salsa?

White Onions. If you’re a fan of Mexican cuisine, this onion is a must-have. They give an onion-y brightness to the dish without dominating the other tastes, thanks to a short, sharp bite. White onions are wonderful when eaten raw, especially in salsas, salads, and as a garnish on tacos.

Can You Eat Salsa That Was Left Out Overnight?

Keep your fresh salsa refrigerated until the very last minute before serving. You can safely leave it out for up to 2 hours after taking it out of the refrigerator.

How Do You Know When Salsa Is Bad?

Check for severe discoloration and odor changes to see whether salsa has gone rotten. It’s possible that the product has gone bad if it’s turned a darker, maroon color. if the salsa is too mushy and smells rotten, toss it in the garbage. Check for mold.

How Long Is Homemade Salsa Good For?

If kept refrigerated, homemade salsa will last around 5 to 7 days. Freeze salsa to increase its shelf life even further: Freeze salsa in sealed containers or freezer bags that are heavy-duty.

Is Pico De Gallo The Same As Salsa?

The texture is the main that differentiates Pico de Gallo from salsa. Pico de Gallo is created using diced and thrown with fresh ingredients. There isn’t much liquid. Many salsas have the same ingredients, but they have a lot more liquid and can be chopped or pureed.

If you like and enjoy this recipe, please leave a comment to let me know your feedback.

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