By KD Angle-Traegner, Founder & Editor

In a world where things aren’t always certain, there remains one constant that we can all rely on: mangoes are delicious and go perfect in salsa. Now, I’m saying this as someone who hated mangoes for much of my life. In fact, I didn’t start eating mangoes until a few years ago. Now, I’m just dismayed I wasted so much of my life not eating mangoes. Mangoes rule.

Here in Ohio, mangoes are a luxury item on my grocery list. They’re always priced more than $2 each, and so mangoes don’t find themselves in my shopping cart unless they are on sale. Sometimes the mainstream grocery store will have 10 mangoes for $10 and that’s when I stock up. Recently I found myself with an abundance of mangoes and I decided to make a batch of salsa to eat throughout the week. The majority of my meals include beans in one form or another, and the salsa helps to spice up what could be an otherwise boring meal.

And did I mention mangoes are delicious?

This mango salsa has 6 ingredients, comes together in minutes, and lasts several days in the fridge. Which is good because the longer it sits, the better it tastes. If you can wait that long to eat it, that is. This recipe uses four ripe mangoes, which made one big bowl of salsa that two hungry vegans ate in three days.

A final note before I give you the recipe: the ingredients in this salsa can be swapped out to meet your personal palate. I use jalapeño for heat in this salsa, but you could just as easily use habanero instead. I use white onion because that’s what I had on hand, but you could use purple if wanted to. Maybe you want to add avocado or fresh corn, cool- do it. I don’t care for tomatoes in with my mangoes, but you might. The only must have ingredients in this salsa are the mangoes, the limes, and the cilantro. Otherwise, feel free to mix things up.

Now, onto the salsa!


Vegan Mango Salsa
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  1. • 4 ripe mangoes
  2. • 1 small white onion
  3. • 1 jalapeño
  4. • 1 lime
  5. • Fresh cilantro to taste
  6. • Salt to taste
  1. 1. Peel mangoes and chop into small pieces. Put in large bowl.
  2. 2. Peel and dice the onion. Add the onions to the mangoes as is, or if you don't want a strong onion taste, you can rinse the diced onions under cold water before adding them to the mangoes.
  3. 3. Decide how spicy you want your salsa. If you like a spicier salsa (use habanero), leave the seeds in the jalapeño when dicing it up. You'll add seeds and all to the bowl. If you don't want a spicy salsa, remove the seeds and dice the jalapeño into small pieces. Then add it to the bowl.
  4. 4. If you ask me, and we are, a good salsa isn't salsa without a healthy amount of fresh cilantro in it. Now, I know there are two camps with cilantro: those who despise it and thinks it tastes like cleaner and others who adore its strong flavor. I use nothing short of two giant handfuls of cilantro in all of my salsas, so you know what camp I belong to. But if you hate it with all your might, feel free to leave it out weirdo. If you are using cilantro, give it a rough chop and dump it in the bowl.
  5. 5. Add salt to taste.
  6. 6. Roll a washed lime around on the cutting board. This will help you extract the most juice from the lime. Juice and add to the bowl. Mix thoroughly. Enjoy.
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