This meal is fantastic and goes well with tortilla chips.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 40 |
| Yield: | 5 cups |
Ingredients
- 2 cups diced Roma tomatoes
- 1 ½ cups diced mango
- ½ cup diced onion
- 1 teaspoon white sugar
- ½ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
Instructions
- Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl; refrigerate 1 hour before serving.
Reviews
Wonderful taste, no sugar is needed if your mangoes are ripe. I canned the extras, hopefully it tastes just as good as fresh made.
I used this recipe to replace a package mix by Fresh Express. I added crushed pineapple and it was pretty close to my old mix. Best thing about this salsa is you can add all kinds of substitutes.
Delicious! I added half a can of black beans, as well, and it was perfect!
Yum yum yum! Great way to use up any tomatoes when you start getting the large crop towards the end of summer. Chop up your tomatoes and let them sit while your prepare the rest of the ingredients. Drain the excess juice from them and mix it all
easy recipe, it’s a winner
Followed recipe as is… yum!
Great recipe! I made it with the beef and bean burritos recipe from this site and used it as a topping. Next time I’ll add more heat to it.
We love this. I add corn and we eat it with meat and when I cook Mexican we use it as dip.
I followed the recipe exact, except I used distilled white vinegar instead of apple cider vinegar because that was all I had and it was still delicious.
This is excellent. I live in West Africa in a place where I cannot get fresh cilantro, so used dried cilantro, and it tastes great to me!
We made this exactly as the recipe indicates, and we love it. We like to serve it with shrimp tacos.
Works really well with fish dipped in egg and flour and fried
Amazing! Tasted like I was in Key West! Will make this often.
Excellent! I made it exactly as written and served it with tortilla chips. Then I made it with an addition of a cup of fresh sweet corn. It was also excellent. Either way, it’s a good accompaniment to salmon or white fish. Serve with a timbale of rice and garnish with a sprig of cilantro. Elegant and tasty… Mmmmm!
I LOVE IT
We made this without the green chili and it was still fantastic, albeit a tad sweet.
Perfect with grilled pork chops! Double the recipe!
Love this. Thought mango and tomstoed would be weird. It is a little weird to me still. But my husband loves mangoes and vinegar so this is one of his new favorites. He eats it like a salad and I like it over fish! I alway use red onion and less cilantro than called for in the recipe.
Super delicious with NO modifications! The only problem is that my husband wouldnt let me put it in the fridge for an hour! He had to eat it right away..,Thank You!
This is an awesome. For a hint of heat I added minced jalapeño. Medium to hot depending on how much you add.
This dish was absolutely delicious! Sweet, spicy, salty, tangy, fresh all at once in a perfect blend. I followed the recipe nearly exactly (I only used one clove of garlic) and plan on making this dish again and again.