This fabulous mango salsa is perfect for fish or chicken and is made with finely diced red onions for sharpness, fresh basil for extra aroma and lime juice for a little zing. This salsa is gluten-free, vegan, paleo and Whole30-friendly.
While you probably associate the word salsa with corn chips or Mexican tacos, there are many varieties of this tasty condiment featuring ingredients other than tomatoes and chillies. Sweet and zesty fruit, such as pineapple, mango, peach and strawberries are often used to make a salsa sauce that pairs well with savoury protein dishes, meat or plant-based.
Mango salsa in particular works well as a condiment or a sauce served with fish, prawns and poultry. Today, I share my super easy recipe for mango salsa with fresh basil and red onions, which I recently served over chicken rissoles. It also goes well with plant-based beans and rice or quinoa.
HOW TO MAKE MANGO SALSA
The key to this salsa is getting the right mangoes. They should be just ripe but not too soft, or you will have a texture that is too mushy and a flavour that’s lacking tartness. Pick mangoes that are very aromatic and only just getting tender.
I used finely red onions, which add a little spicy kick and sharpness to the salsa.
Fresh basil has a sweet aroma and flavour, which pairs well with the fruit. Other herbs such as fresh coriander/cilantro or mint would also work well; and, if you want a little more kick, feel free to finely dice some red or green chilli. Lime juice works best in my opinion, but if you only have a lemon, that will also work.
This zesty, sweet mango salsa is super easy to make. It goes well with fish, chicken or prawns or plant-based dishes like beans and rice or quinoa. It’s also great in tacos.
- 1/4 red onion, very finely diced
- 6–8 fresh basil leaves, very finely chopped
- Juice of 1 lime
- 1.5–2 large mangos, diced into small cubes (not too ripe!)
- A pinch of salt
- A pinch of cracked black pepper
- Simply combine the mango salsa ingredients in a bowl and serve. If you find the onion too bitter, soak it in a bowl of cold water for 10-15 minutes before using. Serve as a sauce or a condiment with fish, chicken or prawns.
- Salsa will keep in the fridge for 2-3 days.
- Serving Size: 1-2 tablespoons
- Calories: 55
- Sugar: 11.9 g
- Sodium: 40 mg
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Carbohydrates: 13.9 g
- Fiber: 1.5 g
- Protein: 0.8 g
- Cholesterol: 0 mg
SAVE THIS MANGO SALSA TO PINTEREST