By Published On: 16 July 2015364 words1.8 min read

In a world where things aren’t always sure, there remains one constant that we can all rely on: Mangoes are delicious and go perfectly in salsa.

And I’m saying this as someone who hated mangoes for much of my life. 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 them.

Here in Ohio, mangoes are a luxury item on my grocery list. Typically, you’ll find them for around $2 each. So mangoes don’t see themselves in my shopping cart unless they are on sale.

Recently, my local grocery store had them on sale, ten mangoes for $10 so, I stocked up. Having a surplus of mangoes means one thing: it’s time for salsa.

Most of my meals include beans in one form or another, and mango salsa spices up what could be an otherwise dull meal.

Making this Easy Vegan Salsa

This mango salsa has six ingredients, comes together in minutes, and lasts several days in the fridge. This timing 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 making this easy mango salsa, the ingredients can be mixed and matched to meet your palate.

I use jalapeños for heat in this salsa, but you could just as easily use habanero peppers instead. Also, try purple onions in place of the white ones. Finally, if you like avocado or fresh corn in salsa, add them.

The only must-have ingredients in this recipe are mangoes, lime juice, and cilantro. Beyond those, feel free to mix things up.

vegan mango salsa

Easy Vegan Mango Salsa

Prep Time: 15 minutes
Total Time: 15 minutes

A quick & easy salsa that goes with everything

Ingredients

  • 4 ripe mangoes, diced
  • 1 small white onion, diced
  • 1 jalapeño, diced
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • Fresh cilantro to taste

Instructions

  1. Peel mangoes, then either pulse them in a food processor or dice them into small pieces using a knife. Put them into a large bowl.
  2. Peel and dice the white onion. If you don't want a strong onion flavor, rinse the diced onion under cold water before adding them to the bowl with the mangoes.
  3. Dice jalapeno into small pieces. For a spicier salsa, don't remove the seeds from the jalapeno. And if you want less spice, remove the seeds and discard them. Add the diced pieces to the bowl with the mango and onion.
  4. If using cilantro, give it a rough chop before adding it to the bowl.
  5. Add salt.
  6. Roll a washed lime around on the counter or cutting board before juicing over the bowl with the mangoes.
  7. Mix until thoroughly combined. Let sit for at least 15 minutes before serving to allow the ingredients to marry together.

Notes

This salsa will keep for up to a week if properly stored in an air-tight container placed in the fridge.

Did you make this recipe?

This Easy Mango Salsa is a favorite at my house, I think you’ll like it too.

Have you made this recipe? Tell me about it in the comments.

By Published On: 16 July 2015364 words1.8 min read

In a world where things aren’t always sure, there remains one constant that we can all rely on: Mangoes are delicious and go perfectly in salsa.

And I’m saying this as someone who hated mangoes for much of my life. 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 them.

Here in Ohio, mangoes are a luxury item on my grocery list. Typically, you’ll find them for around $2 each. So mangoes don’t see themselves in my shopping cart unless they are on sale.

Recently, my local grocery store had them on sale, ten mangoes for $10 so, I stocked up. Having a surplus of mangoes means one thing: it’s time for salsa.

Most of my meals include beans in one form or another, and mango salsa spices up what could be an otherwise dull meal.

Making this Easy Vegan Salsa

This mango salsa has six ingredients, comes together in minutes, and lasts several days in the fridge. This timing 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 making this easy mango salsa, the ingredients can be mixed and matched to meet your palate.

I use jalapeños for heat in this salsa, but you could just as easily use habanero peppers instead. Also, try purple onions in place of the white ones. Finally, if you like avocado or fresh corn in salsa, add them.

The only must-have ingredients in this recipe are mangoes, lime juice, and cilantro. Beyond those, feel free to mix things up.

vegan mango salsa

Easy Vegan Mango Salsa

Prep Time: 15 minutes
Total Time: 15 minutes

A quick & easy salsa that goes with everything

Ingredients

  • 4 ripe mangoes, diced
  • 1 small white onion, diced
  • 1 jalapeño, diced
  • 1 lime, juiced
  • 1/4 teaspoon salt
  • Fresh cilantro to taste

Instructions

  1. Peel mangoes, then either pulse them in a food processor or dice them into small pieces using a knife. Put them into a large bowl.
  2. Peel and dice the white onion. If you don't want a strong onion flavor, rinse the diced onion under cold water before adding them to the bowl with the mangoes.
  3. Dice jalapeno into small pieces. For a spicier salsa, don't remove the seeds from the jalapeno. And if you want less spice, remove the seeds and discard them. Add the diced pieces to the bowl with the mango and onion.
  4. If using cilantro, give it a rough chop before adding it to the bowl.
  5. Add salt.
  6. Roll a washed lime around on the counter or cutting board before juicing over the bowl with the mangoes.
  7. Mix until thoroughly combined. Let sit for at least 15 minutes before serving to allow the ingredients to marry together.

Notes

This salsa will keep for up to a week if properly stored in an air-tight container placed in the fridge.

Did you make this recipe?

This Easy Mango Salsa is a favorite at my house, I think you’ll like it too.

Have you made this recipe? Tell me about it in the comments.

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