This Mango Salsa is great any day, for any occasion. A beautiful, colorful and healthy choice. It's so quick and simple to make too!
We love eating the salsa with Tostitos Scoops. So good! Crunchy and flavorful!
Fun Story to which many of you can probably relate: This fruity salsa has all the ingredients my son does not like, with the exception of pomegranate. So when I made this for dinner the other night, he sat there picking out the pomegranate and eating it right from the bowl. As soon as we saw this, my husband and I yelled "NO" in unison.
He dropped the one pomegranate seed that he had grabbed, and then he just froze! At this point, our anger turned to laughter. The expression on the poor guy's face was priceless! He couldn't understand what he did wrong! Was it the fact that he didn't eat the other ingredients in the salad? Or was it that this teenage boy's fingers were picking out pomegranate seeds directly from the shared bowl? Well, it was both!
After a lot of convincing, my son, with much disgust in his expression, finally did us the honor of trying a teaspoonful of the salsa. And boy did his facial expression change! He actually liked it! This is when I knew that I had to post this recipe.
The ingredients in this Mango Salsa work so well together! It's sweet, it's tangy, it's full of flavor.
Selecting mango for Mango Salsa:
- Always judge a mango's ripeness by how it feels when you squeeze it, not by its color.
- A very firm mango is not yet ripe. If you purchase a firm mango, do not store it in the refrigerator - store firm mangos at room temperature.
- You want to use a mango that has slightly softened to the feel. Mango which feels too soft to the touch has ripened too much for our Mango Salsa Salad recipe.
- A ripe mango should smell sweet, especially near the stem end.
Cutting mango for Mango Salsa:
- Peel the entire mango with a sharp knife or a vegetable peeler.
- Cut off the stem ends.
- Using a sharp knife, cut as close to the pit as possible, on both sides of the pit.
- Slice the mango pieces into thin horizontal slices and then cut across to achieve very small pieces.
- Cut any excess mango around the pit and slice into very small pieces as well.
- My personal favorite last step is to chew on the pit - munch on that excess mango which cannot be cut 🙂
Cilantro: Cilantro gives this mango salsa a fresh flavor. However, if you don't like the taste of cilantro, you can use parsley, mint, or basil instead.
Red Bell Pepper: Red bell pepper gives the salsa a little bit of crunch. Dice the pepper into pieces similar to the mango pieces.
Scallions: I use the green onion's white base only. Slice the white base into thin slices and you can use the green stalks in other recipes before they wither.
Pomegranate: Filled with antioxidants and just the right touch of sweet and sour! Simply cut the pomegranate in half and spoon out the tiny red seeds.
Balsamic Glaze: Although glaze is usually used for decorating plates, I like the balsamic glaze vs. the balsamic vinegar in this salsa. The glaze has a little sweetness, whereas the vinegar is more acidic.
I purchase a small bottle at a grocery store and it lasts me for months. This is the one I use:
Tortilla Chips: As the final finish, use tortilla chips to scoop the salsa. I purchased Tostitos Scoops:
Mango Salsa Recipe
- 1 mango cut into small cubes
- 1/2 cup cilantro coarsely chopped
- 1/2 red bell pepper cut into small cubes
- 3 scallions white base only
- 1/2 cup of pomegranate seeds
- 2 tablespoons lemon juice from fresh lemons
- 1 teaspoon balsamic glaze
- Combine the mango pieces, chopped cilantro, scallions, red bell pepper, and pomegranate in a medium salad bowl.
- Splash with the fresh lemon and drizzle the balsamic vinegar on top.
- Mix together and scoop away!
- Store leftovers in the fridge for up to 3-4 days.