Mango Salsa – Simple Vegan Blog

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Mango salsa, fruity, fresh, and with a wonderful contrast of flavors. Ready with 7 ingredients in 10 minutes, it’s delicious and one of the easiest recipes!

Photo of a bowl of mango salsa

Mango salsa is one of my favorite summer recipes ever. Although you can actually make it at any time of the year, I absolutely love to have it during summer, because it is so refreshing, easy, and simple!

It is actually made with only 7 ingredients in just 10 minutes. Besides, you can customize it with your favorite veggies or spices. I hope you like it!

How to make mango salsa

  • Add all the ingredients to a bowl and stir until well combined.
  • Serve immediately.
Side photo of a bowl of mango salsa

Mango salsa ingredients and tips

  • Ripe mangoes.
  • Red bell pepper.
  • Red onion: any other type of onion will do.
  • Fresh cilantro: if you don’t like cilantro, omit it or use fresh parsley instead.
  • Jalapeño: I like to use fresh jalapeños for this recipe, but the canned ones are also okay. If you’re not into spicy food, just omit them.
  • Lime juice: you could also use lemon juice.
  • Salt: I used iodized salt, but any salt will do.
  • If you don’t know what to eat with mango salsa, I suggest you try it with tortilla chips, crudités, vegan bread, or any food you like. It’s also delicious as a salad dressing or a sauce to enjoy with any other dish.

Looking for more appetizer recipes?

Close-up photo of a bowl of mango salsa

Did you make this mango salsa recipe?

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Square photo of a bowl of mango salsa

Mango Salsa



  • Author:

    Iosune


  • Prep:

    10 mins


  • Total:

    10 mins

  • 6 1x

  • Appetizer

  • Mexican

  • Vegan


Servings 6 1x


Scale


Tap or hover over number to scale servings

Mango salsa, fruity, fresh, and with a wonderful contrast of flavors. Ready with 7 ingredients in 10 minutes, it’s delicious and one of the easiest recipes!

Ingredients

  • 2 ripe mangoes, peeled and chopped
  • 1 red bell pepper, chopped
  • ½ red onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced
  • The juice of 1 lime
  • ¼ tsp salt

Instructions

  1. Add all the ingredients to a bowl and stir until well combined.
  2. Serve immediately with tortilla chips, crudités, vegan bread, or any food you like. It’s also delicious as a salad dressing or a sauce to enjoy with any dish.
  3. Keep the leftovers in a sealed container in the fridge for 3 to 4 days.

Notes

  • Feel free to add any veggies you like.
  • Use any type of onion you want.
  • If you don’t like cilantro, omit it or use fresh parsley instead.
  • I like to use fresh jalapeños for this recipe, but the canned ones are also okay. If you’re not into spicy food, omit them.
  • Lime juice is the best choice, but lemon juice is also okay.
  • If you’re looking for more vegan appetizers, you can start with these ones: pineapple salsa, mango avocado salsa, pico de gallo, plantain chips, and bruschetta.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 78
  • Sugar: 16.8 g
  • Sodium: 99 mg
  • Fat: 0.5 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 19.3 g
  • Fiber: 2.4 g
  • Protein: 1.3 g

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