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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While I adore hats & happy skirts, nothing inspires me quite like geeking out over nutrition & sustainable agriculture.
My name is Kristen Michaelis, author extraordinaire and rebel with a cause.

Comments

  1. says

    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!

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