True confession. I’m totally addicted to this Garden Fresh Mango Salsa. The mango keeps it sweet and the jalapeño gives a little kick. Yum!
This simple salsa recipe evolved in my kitchen over the last few years with veggies harvested from our garden, specifically tomatoes, jalapeño peppers and cilantro. (No, I didn’t grow the mango. That would be quite a feat here in New Hampshire.)
Love these fresh, vibrant ingredients!
Seriously, I could eat a whole bowl of this stuff. In fact, I practically did the other night. We were grilling out with sides of watermelon, baked beans and this Garden Fresh Mango Salsa with pita chips. All I wanted was the salsa with pita chips. So that’s all I had. Oh, and a Blueberry Basil Mojito. And nobody gave me grief. (Love my family!)
This recipe also uses fresh squeezed lime juice, keeps the salsa fresh and crisp. You’ll love this quick and easy mango salsa and make it time and again. Perfect with chips. On a salad or baked potato. On a poached egg. Stuffed inside tacos or burritos. Better yet, just grab a spoon!
A light and zippy mango salsa with fresh veggies harvested from the garden: tomatoes, jalapeño peppers & cilantro.
10 minPrep Time
10 minTotal Time
- 1 ripe mango, peeled and chopped
- 1/2 large red onion, diced
- 1 jalapeno pepper, seeded and diced very fine
- 2 large garden tomatoes, chopped
- 3 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh squeezed lime juice
- 1 teaspoon coarse salt
- Combine all ingredients in a serving bowl and serve immediately with chips.
Garden Fresh Mango Salsa
You may also enjoy: Crunchy Asian Salad