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
- 1 cup chopped tomatoes
- 1/2 cup chopped mango
- 2 tablespoons chopped fresh cilantro
- 1 green onion, diced
- 1 tablespoon honey (where to buy honey)
- 2 tablespoons fresh lime juice
- 3 tablespoons plain yogurt (where to buy yogurt starter cultures)
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!
For more delicious recipes similar to this one (grain-free and dairy-free), I highly recommend the Paleo Eats Cookbook.
Written by a Cordon Bleu trained chef, this book is packed with hundreds of recipes to get you started on your journey to ancestral eating. Recipes are grain-free, dairy-free, soy-free, sugar-free, and use healthy fats. They’re also super easy to follow and can be prepared in 30 minutes or less!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.
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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Sounds wonderful
yum!
Looks and sounds fantastic.
Hrm. But cilantro tastes like soap.
i do basically the same but without the yogurt…or agave instead of honey and some sort of chili pepper for kick.
@Robert — I should have included some optional chili pepper for those who want to spice it up! Good idea.
Thank you I am going to make this, it looks and sound sooo good.
yum!
Oh, my, this looks fantastic! And a great way to use the tomatoes I can’t ever resist at the farmers’ market. lol
I know exactly what you mean. I can’t resist colorful, beautiful vegetables & fruits either.
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!
and mint goes great with the mango….if you are not into the cilantro thing…
i can’t wait to make the salsa today! how do you make shrimp tacos tho?
i can’t wait to make the salsa today! how do you make shrimp tacos tho?
i can’t wait to make the salsa today! how do you make shrimp tacos tho?
I use the little cocktail shrimp and pan sear them in butter, cumin, and chipotle peppers.
I use the little cocktail shrimp and pan sear them in butter, cumin, and chipotle peppers.
I use the little cocktail shrimp and pan sear them in butter, cumin, and chipotle peppers.
Sounds so gd!
Sounds so gd!
oh…that sounds GREAT!
Haha I made fish tacos with the tomato mango salsa for MY lunch. Sounds like we’re on the same wave-length.
Haha I made fish tacos with the tomato mango salsa for MY lunch. Sounds like we’re on the same wave-length.
@Jennifer — That’s too funny!
Sounds delightful!
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!
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?
its very delicious. i’ll try it. Thanks for posting & sharing this recipe
Funny that we had shrimp tacos for dinner tonight:)
Tastes very good on mahi mahi or smoked or grilled fish in general.
This salsa is delicious! An amazing blend of spicy and sweet. I’ve been using plantain chips with it and it works really well!
I made some strawberry and mango salsa last weekend. I was to die for!
I made some strawberry and mango salsa last weekend. I was to die for!
It was pfst
I ask this gently: Why do you need the yogurt? Couldn’t that be left out & still have a great salsa?*