• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Recipes

    Tomato-Mango Salsa

    Published: Jul 8, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Here's a heavenly salsa to make when tomatoes and mangos are at their best — the convergence happens mainly in July and August. Serve with tortilla chips as a stand-alone appetizer or as a condiment with Mexican or Southestern-style meals. Adapted from The Vegetarian 5-Ingredient Gourmet.

    Makes about 2 cups (8 or more servings)

    • 1 cup coarsely chopped ripe tomatoes
    • 1 medium to large mango, pitted, peeled, and coarsely chopped
    • 1 to 2 fresh jalapeños or other chile peppers,
      seeded and minced, to taste
    • Several sprigs fresh cilantro or parsley
    • 1 to 2 tablespoons fresh lemon or lime juice, or to taste
    • Pinch of salt

    To prepare in a food processor: Combine all the ingredients in its container and pulse on and off until coarsely pureed.

    To prepare by hand: Finely chop the tomatoes, mangos, jalapeños, and cilantro. Stir in the lime juice and add a pinch of salt.

    Serve at once with tortilla chips as an appetizer, or as a condiment with meals. Store remaining salsa in an airtight jar and use within two days.

    Tomato and Mango Salsa

    • Explore VegKitchen's wide array of tomato recipes.
    • Here are lots more recipes for simple sauces and such.

    More recipes you may enjoy

    • 11 Best Vegan “Cheese” Recipes
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies
    • Farro Bowl

    Reader Interactions

    Comments

    1. whaleshark says

      July 10, 2012 at 9:02 pm

      This is perfect for my breakfast. I like salsa and it is one of my favorite every breakfast. Thanks for sharing this recipe.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • 14 Creative Kale Salads
    • Vegan Hummingbird Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media