I’m hoping your Thursday is coming along well! I’m back in D.C. after a few days last week in Miami where I spent time with my family and my friend Martino who was passing through for the weekend. It was so great to see him! We met while I was studying abroad in France in 2012 and we’ve been friends ever since. Since I haven’t lived in Miami for a few years now, it was a bit of a surprise to go back and visit a lot of the sites I used to love, and it felt so welcoming to see areas like Wynwood that I remember being so fun and beautiful – and still are! If you’re planning a trip to Miami, you definitely need to stop by Wynwood. For those that don’t know, it’s a small neighborhood that’s been transformed into a living art gallery. The mural at the Wynwood Walls is a brightly colored masterpiece and makes for really fun pictures! It was so exciting showing Martino around this past weekend, and being able to spend time with my friends and family is always wonderful.
This recipe today reminds me a bit of Miami because it is thoroughly mango-based. At my parents’ house, we have tons of mango trees planted in the backyard. Mangoes are definitely one thing you can never have enough of. As kids, my dad would through a bunch into the pool and we’d dive in to get them and eat them right there.
This mango salsa is the perfect way to use up any mangoes you may have lying around and transform them into a delicious salsa. It’s also a refreshing alternative to the tomato-based salsas you always see.
You are only 10 minutes and 6 ingredients away from this incredibly fresh salsa, which can also be used as an appetizer or a salad topping. The salsa is vegan, gluten-free, paleo, and – most importantly – delicious!
You can make this ahead of time (I like to do so an hour before eating), and stick it in the fridge before serving on your favorite tacos, tortilla chips, and/or salads!
Delicious Mango Salsa
A fresh, delicious, vegan, and simple mango salsa that is perfect as a snack with some tortilla chips!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- 1 ½ cup of mango, chopped (maybe more)
- 1/2 cup of cherry tomatoes, chopped
- 1/3 cup of red onion, finely diced
- 1/4 cup of cilantro, chopped
- 3 teaspoons of jalapeños, finely diced
- Juice of 1 ½ limes
- 1 teaspoon of kosher salt or sea salt
- Combine the mango, tomatoes, onion, cilantro, jalapeño, lime juice, and salt in a medium sized bowl and mix. Refrigerate the salsa for about 30 minutes and serve with tortilla chips!