My Fresh Mango Salsa is so versatile and flavorful, you may go through your pantry or refrigerator looking to find something else to put it on. No lie. Whether you are vegan or not, this Fresh Mango Salsa goes as well on tortilla chips and vegan tacos as it does chicken and fish (for those non-vegan family and friends).
I was listening to a podcast or YouTube program over the weekend…I wish I remembered which one so I could give proper credit. The host commented that mangoes are the most widely consumed fruit in the world. I don’t know if it is factually accurate but considering the different areas around the world that grow and eat mangoes, it is at least believable.
Red versus Honey Mangoes
I discovered mangoes in college, but even then, I was probably in my forties before mangoes became mainstream. Now I see them everywhere. Typically, in our area, the Red Mango, also known as the Tommy Atkin Mango, is most common. It is what I used in the recipe. However, the Honey Mango, also known as the Ataúlfo or Champagne Mango, can be found as well. These are smaller and less fibrous. Both are sweet, but my experience has been that the Honey Mango ripens quickly. If not used in a day or two in this recipe, the fruit becomes too juicy and soft. The mango should be ripe, but still firm, in this recipe.
Buy Fresh and Monitor Ripeness
Personally, I usually wait for mangoes to go on sale when I make this salsa. I usually find mangoes for under a dollar at some point each month and rarely do I see mangoes for more than $2.00. Mangoes are considered in season from May to September, but it is late November and I found Red Mangoes for $.99. I should note that I have tried and failed miserably using frozen mango, so I recommend sticking to fresh when making this salsa.
Mangoes and avocados have always challenged me when it comes to ripeness. There is a short window that if you cut too early, you have unripe fruit, but a day too late, the fruit has gone bad. This time, I purchased the mango about seven days ago. It was pretty green and hard. After leaving the mango on the counter for six days, the color started to turn yellow and red. The fruit was also softer when squeezed gently. I threw it in the refrigerator to stop the ripening process and used the mango the next day for this recipe. I got lucky. The mango was perfect! Ripe, sweet, and juicy!
Seriously, timing the ripeness of the mango is the most difficult part of this recipe! Everything else is essentially chopping and mixing.
This salsa is great with tortilla chips. But the options don’t end there. For dinner, you can top vegan tacos (I use vegan refried beans, avocado, and arugula on a soft corn tortilla with a dash of hot sauce) or use as a salad or Buddha bowl topper rather than dressing.…this salsa would rock the top of the vegan tacos.
This salsa has a nice Mexican or Tex-Mex vibe…but I have a twist to this recipe that will take you to the other side of the world!
Salsa with an Indian Flair
With the addition of one simple ingredient, this salsa is turned into an Indian Chutney!
By adding 1 teaspoon of Chaat Masala (which can be easily found in an Indian or Asian market or on Amazon where everything in the world can be found), this salsa is transformed into the exotic flavors of an Indian Mango chutney! Although the black beans are not traditional to Indian cooking, all the other ingredients can be found in traditional Indian recipes. Substitute the black beans with mung beans or black-eyed peas if you want a more traditional Indian legume, but I promise you, nobody will complain about the black beans in this chutney with the unmistakable Indian flavors.
I hope you give this recipe a try. Inexpensive, flavorful, versatile, and yummy!
This Fresh Mango Salsa is easy to make and extremely versatile! Use in place of traditional salsa or pico de gallo in your vegan Buddha Bowl, on your vegan tacos, or simply with tortilla chips. Dice the mango and red onion. Finely chop the jalapeno. In a bowl combine the mango, jalapeno, red onion, rinsed black beans, cilantro, lime juice, ground cumin, and salt and mix. Serve with tortilla chips, as a topping for a Buddha Bowl or salad, or in place of Pico de gallo (on avocado toast is fantastic). Word of caution! Wash your hands after chopping the jalapeno and definitely do not touch your eyes (or private parts) until you’ve thoroughly washed your hands (and don’t forget under your fingernails).Easy and Versatile Fresh Mango Salsa
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