This freshly homemade salsa recipe is super easy to make and uses only a few ingredients!
There're mangoes in town, my friend! I know it may sound weird for those in the tropics, but let me tell you, getting well-riped mangoes over here without you breaking your bank calls for a celebration.
Today I'm sharing this homemade mango salsa recipe that I love making for my family when mangoes are in town!
You'll love this salsa recipe as it's quick to make with only a few ingredients. It's chunky, but you can definitely customize it.
We love the sweet-spicy flavor created by mango, ginger, and hot pepper. The freshness of the ingredients makes this salsa even more flavorful, with both parsley and cilantro adding their fresh aroma.
I prefer using cherry tomatoes because they don't give out their juice as such. If you're looking for classic restaurant-like salsa with lots of tomato juice, then opt for regular fresh tomatoes.
Homemade salsa with cherry tomatoes will hold well for a few days in your fridge, and it's easy to take to a summer party, potluck, or picnic.
Serve this zesty and bright homemade salsa with tortillas chips. We love them with a French baguette, but you can also serve it with less sugared grains like buckwheat, quinoa, or millet. I love it on this fennel recipe.
Make a huge amount of this mango salsa and enjoy it as a salad if you're on a weight loss program.
What you'll need to make this mango salsa
With just a few ingredients, you can make yourself a very delicious homemade salsa with lots of healthy benefits.
Let's see what you can expect from these salsa ingredients.
- Cilantro is high in fiber, vitamins A, C, E & K. Iron, and potassium, among others.
- Parsley is rich in vitamins A, C, folate, and K. It's a good source of iron.
- Chives aren't high in nutrients compared to the other two herbs, but you'll enjoy their copper, potassium, and vitamin K.
- Lemon is rich in vitamin C.
- Cherry tomatoes are high in lycopene, a powerful antioxidant with anti-cancer properties.
- Mango, did you know that it has almost 3 times the amount of vitamin C than tomatoes. Mango is also rich in vitamin A and folate.
- Ginger will offer soothing properties to your digestive tract.
- Red chili is a good source of antioxidants, though you'll only consume a very little amount to enjoy these benefits!
- Cold-pressed olive oil is rich in vitamin E and omega 3 & 6.
- Unpasteurized apple cider vinegar (ACV) possesses living probiotics. Consuming ACV with food can slow gastric emptying, thus reducing blood glucose spikes.
Try your best to get fresh ingredients to enjoy the maximum above benefits. I hope you'll be making your mango salsa recipe soon.
Keep eating healthy. Each meal counts.
You have the power to heal yourself. Githu.
Easy homemade mango salsa recipe
- A chopping board
- a kitchen knife
- a food grater
- a salad spoon
- 2-3 cups cherry tomatoes
- some fresh parsley
- some fresh chive leaves
- some fresh cilantro
- a small fresh ginger root
- 1 tablespoon lemon juice
- a small piece of red chili
- 2 tablespoon cold-pressed olive oil
- 1 teaspoon non-pasteurized apple cider vinegar
- a pinch of salt
- Clean the produce
- Cut the cherry tomatoes into halves and put them in the salad bowl
- Cut the mango along the pit to get the mango cheeks, then trim the sides along the pit to get the remaining flesh
- Place the mango cheeks on the chopping board, the flesh side up, and use your knife to create vertical lines and then horizontal lines to create cubes
- Pop up your mango cheeks inside out to expose the mango cubes that you'll cut off using your knife. Put the mango cubes into the bowl with cherry tomatoes
- Chop the herbs and bring them into the bowl
- Grate the ginger using a food grater and Add it to the mango
- Squeeze the lemon to get the juice. Pour it over the mango cubes
- Chop thinly the chili and add it to the bowl
- Pour both olive oil and vinegar on the ingredients
- Sprinkle with salt
- Using a salad spoon, mix the salsa gently paying attention not to break the mango cubes
- Serve this mango salsa while still fresh. You can also keep it in your fridge tightly covered for up to 3 days
- Thank you for being here, please share this recipe by using the sharing buttons. Be blessed.