Mango Salsa (vegan and top 9 free)
Having food allergies should not stop you from eating vibrant flavours! Like this mango salsa ??
It’s been a while since I have posted something about food. April turned into a crazy month of travelling, from a girls week in Paris to visiting the in-laws in the Frankfurt and sunbathing in Dubai. The only real kitchen time I’ve gotten in the last two weeks has been a takeover of my mother-in-law’s. Not complaining at all though because I get to see lots of diverse places and give my allergy card a run for its money.
What little home cooking we have eaten in April was inspired by the beautiful weather! Summer is very near in sight, which means warm, hearty, creamy, and cheesy foods are starting to lose their appeal. Instead, we are craving fresh and vibrant foods like this mango salsa. It is great on top of grilled chicken, roasted salmon, with chips, or as a condiment.
Mango salsa doesn’t take much time to make, there’s on fancy equipment necessary, no heat involved, unless you count jalapeño, and you can prepare it in any kitchen, like a mother-in-laws. Plus it adds pizzaz and colour to any table. It tastes great fresh or made ahead. If you are making it ahead, the flavours start to deepen and the acid slowly breaks the ingredients down into more of a typical salsa consistency (mostly the mango).
What mango for mango salsa?
When it comes to mango salsa, I like to use a medium soft fruit. It acts as the base of the salsa and plays well with the other ingredients’ textures from the crunch of the onions and red peppers to the softness of the tomatoes.
The mangos at the grocery store in Berlin are either Kent or Ataulfos. I like to use Kent mango for the salsa, but they are now at the end of their season, where as Ataulfos are in. Ataulfos are smaller in size and sweeter. To adapt this recipe, I would use two and increase the spice factor to give it an irresistible contrast in flavours.
Like most of my favourite recipes there are no set rules, it’s all about personal preference. You may like more spice or sourness. You can leave out garlic if you aren’t a fan of it raw or have an allergy. The key is to taste as you go, a little more salt here or a little less onion there. At the end of the day, it’s your salsa!
Cheers to summer slowly creeping into our kitchens!
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Mango Salsa (vegan and top 9 free)
- Total Time: 15 minutes
- Yield: 8 1x
Description
Mango salsa is vegan and free from the top 9 allergens (no nuts, no soy, no sesame). It brightens any meal from grilled chicken, veggies to roasted salmon.
Ingredients
- 1 Mango diced (Kent Mango)
- 1/2 Red pepper diced
- 1/2 Small onion finely diced
- 1 small tomato finely diced
- 2 tbsp cilantro finely chopped
- 1 Clove garlic minced
- 1/2 Lime, juiced
- 1/2 Jalapeno finely diced or 1/4tsp chill flakes(optional)
- Salt and Pepper to taste
Instructions
- Combine all ingredients in a medium bowl.
- Enjoy!
- Prep Time: 15 minutes
- Category: Condiment
I love mango salsa!