Want to make a vibrant, flavourful salsa without tomatoes?
Then this mango salsa may definitely hit the spot! If you don’t like tomatoes, there are no good fresh tomatoes available or you’re simply looking for something a little bit different, this mango salsa recipe without tomatoes is sure to be a hit.
This salsa goes incredibly well with some tortilla chips, but it also makes a great topping for things like a salmon fillet. It is very versatile and absolutely delicious – and it’s also incredibly easy to make. The other thing that is great about this salsa without tomatoes is that is requires no special equipment other than a knife!
So whether you’ve sworn off tomatoes (for whatever reasons you may have) or you want some options to serve alongside something like a Mexican restaurant-style salsa, this mango salsa without tomatoes is always a good idea to make!
How to Make Salsa Without Tomatoes
The first step of making this mango salsa without tomatoes is to prep your mangoes. I call for two large mangoes, but if you have the smaller, yellow mangoes, then use three of them depending on the size.
I know that cutting a mango can be a bit daunting for many, so I recommend slicing a small bit off the pointy end of the mango so you have a flat surface in which to stand it up – it’s much safer this way!
Cut along either side of the seed of the mango. Then gently run your knife around the seed to remove the peel. Cut the flesh off of the seed and dice it small.
Then, use a spoon to scoop out the mango flesh on each side of the mango. Discard the peels and finely dice the flesh. Add the diced mango to a small bowl.
Next, finely dice a shallot. If you don’t have or don’t want to use shallots, a red onion works well here, as well.
I would recommend using only half of a red onion, however, unless it is a smaller one. They tend to be larger than shallots and you don’t want the onion flavour to be overpowering. Add the onion to the bowl.
Now, it’s time to dice a jalapeño.
Unless you either know you want your salsa very spicy or your jalapeños don’t have a lot of heat to them, it’s best practice to scoop the ribs and seeds out first (and set them aside) before dicing the jalapeño. Add the jalapeño to the bowl with mango.
And finally, dice a good amount of fresh cilantro and add it to the bowl.
I personally find cilantro to be an absolutely essential ingredient in any salsa, but I do understand there are people who cannot stand it. For colour sake, you can add a bit of flat-leaf parsley, but it will change the flavour profile slightly.
Once you’ve added the cilantro, squeeze in a bit of lime juice and stir everything to combine.
Taste the salsa and decide if you want to add a few of the reserved jalapeño ribs and seeds to add some heat. This is also a good time to adjust for salt and pepper.
After you’re happy with the flavours of the salsa, it is ready to serve!
- 2 large ripe mangoes, diced
- 2 small shallots, finely diced
- 1 jalapeño, finely diced, seeds and ribs removed and reserved
- 4 grams (1/4 cup) fresh cilantro leaves, chopped
- 15ml (1 tablespoon) fresh lime juice
- Salt & pepper
- Add the diced mango, shallots, jalapeño and cilantro to a small mixing bowl and stir to combine. Pour over lime juice and stir to combine.
- Taste and add salt and pepper where needed. If desired, chop and add some or all of the reserved jalapeño seeds and ribs in increments to reach the desired heat level. Serve.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 100Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 58mgCarbohydrates: 20gFiber: 2gSugar: 17gProtein: 3g
Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
And that is how you make a delicious, 5-ingredient mango salsa without tomatoes! As you can see, it is incredibly easy and really bright and flavourful.
Are you wondering how to make salsa without tomatoes? Have any questions about this recipe? Let me know in the comments!