4 years ago1,000+ Views
(This is not a photo of my salsa as it is not mango season in Australia, and it is incredibly hard to find decent mangoes here at the moment, so this is just the closest picture I could find to what mine looks like ^^)
@danidee sorry this took me so long to get around to :(


. 1-3 Large Mangoes (Really depends on how many people you want to serve, I cook for 7 people and usually use 3)
. 1 Small - Medium Spanish Onion (I think most people just call them red onions)
. Lime (If you don't like limes, I guess you could replace it with a lemon, but I think the flavor of the Lime really works best)
. 1 Whole Red Chili (You don't have to use the whole thing if you don't want to but I like the spice ^^)
. 1 small handful of coriander leaves (cilantro) Must not be confused with continental or flat-leaf parsley which looks very similar, but tastes very different.


. 1 sharp knife
. 1 chopping board
. 1 small to medium bowl
. 1 spoon for mixing
. 1 potato peeler (for peeling the mangoes, trust me it works incredibly well if the mangoes are frozen)


Okay so one problem that can occur is when cutting your mangoes they go mushy, and basically you end up with more of a mango paste than a mango salsa. I recommend freezing the mangoes whole overnight, then making the salsa an hour or two before you need it the next day, so that they have time to defrost.
I'm just going to go ahead and assume the mangoes you use are frozen...
Take your mangoes and using a potato peeler to remove the skin while they are frozen, then dice as much of the flesh of the mango as you can, you can either discard the mango seed or you can suck any remaining mango off of them which is what I like to do XD
Place the diced frozen mango into the bowl.
Spanish (red) Onion
Depending on how many mangoes you used you can either use half or the whole onion, I use the whole onion normally.
Dice the onion as finely as you can, and add it to the bowl with the mangoes.
Working in a greengrocer for six years had its advantages, I learned a few good ways to stop yourself from crying while cutting onions (at least they work for me)
1. Cut a thin slice off of the base of the onion before you peel it, and leave it sitting cut side down on your chopping board for 5 minutes, once you lift it off of the board there should be a milky liquid on the board where the onion was, wash this off of your board before cutting the onion. (The vapors from the milky substance is apparently what will cause your eyes to burn and water while you cut onions)
2. Breath through your mouth only while cutting the onion. Admittedly this one is a lot harder to do, but as your nose is a lot closer connected to your eyes breathing the onion vapors in through your nose will always set your eyes watering very quickly.
3. Wash the onion in cold water after you peel it, and dab dry with a paper towel before cutting.
Red Chili
cut the chili in half long ways and use the tip of your knife to scrape the seeds out of each half, you can add the chili seeds to your salsa if you prefer more heat, I like it but I'm not sure how many people would.
Then after washing the chili in cold water, finely dice your desired amount of chili and add it to the salsa.
(Wash your hands thoroughly with soap and warm water after cutting the chili, and honestly I'd avoid touching your face afterwards, for at least a few hours)
Roll the lime between your palm and the chopping board a few times to soften the inside to make it easier to squeeze all the juice out, then cut it in half and add the juice from half of the lime to the salsa... You can always add more if you want more of a lime flavor, but depending on the size of the lime half is usually enough.
Coriander (Cilantro)
remove the leaves of the coriander (cilantro) from the stalks by taking a single stalk at a time and pinching the base between two fingers, then pull the stalk between your two fingers, which should quickly remove all the leaves from the stalk, finely dice the herb and add it to your bowl, before gently mixing it all together.
the cover and place in the fridge or somewhere cool while your mango defrosts the rest of the way


Once your mango has fully defrosted, or even before if you wish, it's time to eat it!!!
This works best as a refreshing addition to almost any Mexican food, my favorite things to add it to are Burritos, Fajitas, Tacos, and I also like to have it with Enchiladas.
I'm not sure if this is similar to normal mango salsa recipes or not I just came up with this one and have stuck to it because I like it ^^
This is the first time I have ever posted a recipe, I hope it was alright... honestly I was a little nervous, normally I only post K-Pop related stuff XD
Still I hope you enjoy this, let me know if you make it and what you think !!!
This looks like someone made my dream come true. I never knew my dream would be a salad...
This is such an awesome recipe! I love how much time you put into it. Mango salsa is my faaaavorite thing ever so I will totally try out this version!!
I'll totally let you know. I'm sure I'll be busting it out sometime this summer, especially since it's only three weeks away here in the states!
Also freezing mangoes is a really good tip that I wouldn't have thought of doing at all! I think I'm going to try that for a lot of different mango recipes so they're easier to chop and peel.
YAY YOU FINALLY POSTED IT!!!!!!!!!!!!!!!! (If there were emojis allowed on Vingle, there'd be a lot of dancey emojis going on.)
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