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.