Appetizer, Mexican, Recipes, Side Dish, Spicy, Vegan, Vegetarian

Quick and Easy Mango Salsa

Mango Salsa Mondays! Join my new club 😛


This salsa is so quick and easy, you’ll have it whipped up and on a chip in no time. In fact, I slipped some chicken into the oven with this delicious new seasoning I’m trying, and by the time the chicken was done it’s 20-25 minute bake time the salsa was done {and that’s with me taking millions of pictures slowing me down}!


But seriously check out this seasoning… I baked the chicken at 400° for 20-25 minutes until done through.


So if you’ve never cut a mango or have difficulty, here’s how I do it. Take the mango stem side up and slice off the broad side of the mango also known as the “cheek”. You’ll be just avoiding slicing the seed which is long and flat. Repeat on opposite side.

Run the knife along the remaining sides of the mango – the seed is narrow along this edge and rather close to the skin so you won’t get a large chunk of flesh off. After that, I sort of trim any remaining flesh off if I can.


Cut the large broad pieces {“cheeks”} in half length wise then run your knife between the flesh and skin to remove the skin before dicing. Now the reason I do it this way instead of this more “traditional” way is because I like a rather small dice for my salsa. The cheek of the mango is rather thick so the more traditional way of dicing I find you end up with larger chunks. Great for yogurt, desserts, or eating plain though.

Now, this salsa is SPICY in the most delicious way. But if you aren’t a fan of hot or spicy foods, I would modify the recipe.



  • 1/2 small-medium red onion, small dice
  • 2 ripe mangos, diced {see above instructions}
  • 20oz diced tomatoes with green chilies, drained well
  • cilantro
  • 2-3 limes, juiced


Combine all ingredients including lime juice and cilantro to your liking. Mix thoroughly. Serve with chips as a side or as a topping for chicken or fish.

Enjoy! 😀

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