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Tomato Mango Salsa

Fresh tomato mango salsa has quickly become one of my family’s favorite toppings. We’ve spooned it over seasoned, grilled hamburger patties, savory grilled fish filets, and even used it to top salads. In this tomato mango salsa, summer tomatoes meet plump mangoes with a kiss of cilantro, aromatic green onions, and zesty lime. Finally, yogurt and honey add a bit of sweet and sour to round out the salsa.

Tomato mango salsa is another unique and lovely way to use your bountiful harvest of garden fresh tomatoes. Hope you enjoy!

For the best possible salsa, tomatoes should be hand gathered from the garden and not refrigerated. Refrigerating tomatoes tends to give them a mealy texture that doesn’t go well with fresh tomato dishes. You can store your fresh tomatoes on your counter at room temperature. I keep mine in a woven bamboo fruit basket that has a retractable, fly-deterring mesh screen over it. If you don’t have your own garden, your next best option is to get fresh tomatoes from neighbors, friends, or area farmer’s markets. Unfortunately, most store-bought tomatoes are refrigerated during shipping, in addition to being coated with a thin layer of wax. So, I’d stick with something local, recently gathered, and non-refrigerated for the best flavor and texture.

Mangoes like warmer, more tropical climates. Here in Texas, they’re in season from May to September. While I don’t personally have a mango tree, I’ve picked up fresh mangoes from my farmer’s market and thoroughly enjoyed the fleshy fruit. I know they grow well near the coast, but am not sure how my Central Texas farmers do it. Green houses, perhaps? Really fertile riverbed valleys?

Tomato Mango Salsa: The Recipe

Tomato Mango Salsa: The Players

Tomato Mango Salsa: The How-To

1) Mix the tomatoes, mango, cilantro, and green onion by hand in a bowl.

2) In a separate small mixing bowl, combine the honey, lime juice, and yogurt until smooth.

3) Toss the tomato-mango mixture with the yogurt dressing to create your tomato mango salsa. Refrigerate until ready to serve. ENJOY!

I wrote this post while participating in the Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product to facilitate my post. However, my thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change.

(photos: top by zeetzjones, middle by 1uk3, lower by joyosity)

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.

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31 Responses to Tomato Mango Salsa
  1. Greg Whitaker via Facebook
    August 23, 2011 | 4:07 pm

    Sounds wonderful

  2. Katrina Steele via Facebook
    August 23, 2011 | 4:07 pm

    yum!

  3. Jeff Berbert via Facebook
    August 23, 2011 | 4:09 pm

    Looks and sounds fantastic.

  4. Cenobyte B via Facebook
    August 23, 2011 | 4:14 pm

    Hrm. But cilantro tastes like soap.

  5. Robert Parise via Facebook
    August 23, 2011 | 4:34 pm

    i do basically the same but without the yogurt…or agave instead of honey and some sort of chili pepper for kick.

  6. Food Renegade via Facebook
    August 23, 2011 | 4:40 pm

    @Robert — I should have included some optional chili pepper for those who want to spice it up! Good idea.

  7. Patti Eugene Collins via Facebook
    August 23, 2011 | 5:20 pm

    Thank you I am going to make this, it looks and sound sooo good.

  8. Kosher Foodies via Facebook
    August 23, 2011 | 5:37 pm

    yum!

  9. Jen
    August 23, 2011 | 7:48 pm

    Oh, my, this looks fantastic! And a great way to use the tomatoes I can’t ever resist at the farmers’ market. lol

    • KristenM
      August 24, 2011 | 12:48 pm

      I know exactly what you mean. I can’t resist colorful, beautiful vegetables & fruits either.

  10. Wendy
    August 23, 2011 | 8:35 pm

    meeee tooo…. i’ve especially been enjoying tomato mango salsa on top of all sorts of peas from farmers’ market… like you’d put stewed tomatoes on peas… or chow chow! The sweet/hot tomatoes are SO good on peas…had a big bowl of White Acre peas w/tomato mango salsa on top for lunch today and yesterday!

  11. Robert Parise via Facebook
    August 24, 2011 | 12:07 am

    and mint goes great with the mango….if you are not into the cilantro thing…

  12. Amy Wilson via Facebook
    August 24, 2011 | 12:49 pm

    i can’t wait to make the salsa today! how do you make shrimp tacos tho?

  13. Amy Wilson via Facebook
    August 24, 2011 | 12:49 pm

    i can’t wait to make the salsa today! how do you make shrimp tacos tho?

  14. Amy Wilson via Facebook
    August 24, 2011 | 12:49 pm

    i can’t wait to make the salsa today! how do you make shrimp tacos tho?

  15. Food Renegade via Facebook
    August 24, 2011 | 12:51 pm

    I use the little cocktail shrimp and pan sear them in butter, cumin, and chipotle peppers.

  16. Food Renegade via Facebook
    August 24, 2011 | 12:51 pm

    I use the little cocktail shrimp and pan sear them in butter, cumin, and chipotle peppers.

  17. Food Renegade via Facebook
    August 24, 2011 | 12:51 pm

    I use the little cocktail shrimp and pan sear them in butter, cumin, and chipotle peppers.

  18. Kristin Lee Bright via Facebook
    August 24, 2011 | 12:53 pm

    Sounds so gd!

  19. Kristin Lee Bright via Facebook
    August 24, 2011 | 12:53 pm

    Sounds so gd!

  20. Amy Wilson via Facebook
    August 24, 2011 | 12:54 pm

    oh…that sounds GREAT!

  21. Jennifer Marcum Garinger via Facebook
    August 24, 2011 | 12:58 pm

    Haha I made fish tacos with the tomato mango salsa for MY lunch. Sounds like we’re on the same wave-length.

  22. Jennifer Marcum Garinger via Facebook
    August 24, 2011 | 12:58 pm

    Haha I made fish tacos with the tomato mango salsa for MY lunch. Sounds like we’re on the same wave-length.

  23. Food Renegade via Facebook
    August 24, 2011 | 1:24 pm

    @Jennifer — That’s too funny!

  24. Tracy Gould via Facebook
    August 24, 2011 | 6:17 pm

    Sounds delightful!

  25. Alexandrea Miller Rocha via Facebook
    August 24, 2011 | 7:21 pm

    DELICIOUS! I am making it tomorrow, we just got a ton of tomatoes, and green onion from our farm share so it’s the perfect use for them!

  26. E.J. Apostrophe
    August 25, 2011 | 5:53 pm

    Kristen,

    Since tomatoes are in the nightshade family and I have read concerns about nightshades, have you found this to be true with your experience with them?

  27. thebuddinggourmet
    August 27, 2011 | 2:55 am

    its very delicious. i’ll try it. Thanks for posting & sharing this recipe

  28. Mahndisa S. Rigmaiden via Facebook
    August 28, 2011 | 2:49 am

    Funny that we had shrimp tacos for dinner tonight:)

  29. Mahndisa S. Rigmaiden via Facebook
    August 28, 2011 | 2:49 am

    Tastes very good on mahi mahi or smoked or grilled fish in general.

  30. Dr. Adam Kipp
    June 11, 2014 | 12:23 pm

    This salsa is delicious! An amazing blend of spicy and sweet. I’ve been using plantain chips with it and it works really well!

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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