Recipe by Sarah Ottino (@veganrecipesandvibes)
Yield: 3 cups | Prep time: 15 minutes | Cook time: 0 minutes | Total time: 15 minutes
Want a fresh salsa that tastes like summer in a bowl? Well, here you have it! This vegan mango salsa is fast to put together and adds a huge burst of flavor to your tacos, rice bowls, or tortilla chips.
2 fresh mangoes, diced
1/2 medium cucumber, diced
1 handful of grape tomatoes (about 12-15), diced
1/4 small red onion, diced
1 lime, juiced
1 pinch of salt
Prepare all your veggies by dicing them into small pieces.
Gently combine all the ingredients into a bowl.
Place in the fridge to chill for 15-30 minutes and to let all the flavors come together.
Drain your salsa a little bit if there is too much liquid in the bottom.
Enjoy with tortilla chips or on top of tacos, rice bowls, and more!
Tips and Tricks:
This is a super quick, easy appetizer to make that you can enjoy with your non-vegan friends and family. It's fresh, bright, and full of flavor!
Experiment with the herbs: add cilantro, parsley, or fresh basil.
The proportions of ingredients are very flexible. Not enough cucumber? Add more. Not enough tomatoes? Just add more!
Store in an air-tight container in the fridge for up to 1 week.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: makes 2.5-3 cups of salsa (serves ~12 people for an appetizer)
Total Fat: 0.2g
^ Nutrition facts include the ingredients listed above (salsa only). Nutrition facts may change slightly if additional ingredients are added.