Have you ever eaten an ordinary meal that turned out to be 1000 times better since you added a flavorful sauce? This is the result when you make your mango salsa at home for almost everything.
The mix of salty, sweet, and sour tastes is one of my top picks, and mango salsa is perfect.
The exotic flavors of mango chili peppers, red onions, garlic, lime, and mint create an explosion of flavor to satisfy your palate.
“Salsa” is derived from “salsa,” a Spanish word that translates to the sauce. Salsa originated in Mexico; however, mango salsa is a newer recipe. Mango salsa is part of the category of “salsa Fresca.”
In Brazil, they create identical salsa; however, instead of mango, they make use of pineapples.
In Peru, there is a well-known salsa called Criolla that is similar to mango salsa; however, in place of mangoes, they use very hot yellow chilies.
Substitute For Cilantro In Salsa
It is not necessary to add cilantro to make this salsa. Actually, we prefer to serve it by using freshly cut mint leaves instead. The mint is a great match with mango, which gives an extra punch of taste to the food.
In case you’re not a big fan of mint, you could make use of the baby variety of watercress. It’s crisp and has that slight spicy taste that goes perfectly with this recipe.
If you don’t need the appearance of green, then you can include extra lemon juice to give it more zing.
You could also use various types of chili peppers to make this recipe. We are using green chilies as well as red chilies.
How to Make Mango Salsa Without Cilantro
Let’s now create a mango salsa! It’s an incredibly simple recipe to prepare. It doesn’t require cooking, and you can cut ingredients in just 10 minutes.
Step 1: Gather the ingredients.
Step 2: Cut the mango.
Cut the mango into cubes and peel. Utilizing a sharp knife cut the sides of the seed at a close distance, beginning with the broadest sides.
Make horizontal and vertical lines on each mango, forming dice. Then extract the pulp, scraping all the skin of the mango using a spoon.
The mango can be cut into smaller squares and then placed in the bowl of salad.
Step 3: Cut the onion.
Peel the onion and then cut it into small pieces.
Step 4: Cut the peppers and crush the garlic.
With a sharp knife, cut off the stem of the bell pepper that is red. Then cut it in two to remove the veins with light colors before cutting it into fine pieces.
The stem of the serrano peppers, then extract the veins and seeds and chop it into smaller pieces.
Peel the garlic and then smash it (not as shown).
Step 5: Place everything into a bowl. Include freshly cut mint leaves.
The mint leaves can be cut using kitchen scissors. If you don’t have scissors cut them using an edged knife, but be careful not to crush the leaves. If you smash them, they’ll lose chlorophyll and quickly wilt.
Step 6: Add lime juice, vinegar, and oil along with salt.
A bowl is the best place to mix all the ingredients and blend them thoroughly using the help of a spoon.
Sprinkle the lime juice and vinegar, as well as oil and salt.
Mix well and serve immediately with tortilla chips. Create Pinterest Pin
Mango Salsa With or Without Cilantro
yield: 4 CUPS Time to prepare: 10 minutes Total time: 10 Minutes
Fresh mango salsa made with Fresh mint leaves, not cilantro? Yes, please!4.7 Five Stars (9 Reviews)Print
- 2 large ripe mangoes
- 1 big red onion
- 1 bell pepper with red color
- 2 green serrano peppers
- 2 tbsp mint leaves
- One tablespoon of white vinegar.
- 4 tbsp Corn oil (optional)
- 1 clove of garlic
- The lime’s juice
- Salt to taste
Cut the mango into cubes. Using a sharp knife, cut the sides of the seed at a close distance, starting on the largest sides.
Create horizontal and vertical lines on each mango piece to create dice.
Scrape the pulp out, scraping all the skin of the mango using a spoon.
Slice the mango into smaller squares and then place them in the bowl of salad.
Peel the onion, then cut it into small pieces.
Utilizing a sharp knife remove the stem of the bell pepper with red. Cut the pepper in half, and then remove the veins that are light-colored. Cut it in dimensions similar to mango.
Take off the stems of serrano peppers and extract both the veins and seeds. Cut it into smaller pieces.
Peel the garlic, then mash it.
Slice the leaves of mint using kitchen scissors. If you don’t have any scissors cut them using an edged knife, but be careful not to cross-cut the cut. If you break them, they’ll lose chlorophyll and begin to wilt rapidly.
Within a bowl, mix all the ingredients and combine them with the help of a spoon.
Sprinkle lime juice along with vinegar, oil, and salt.
Stir well, then serve right away with tortilla chips.
YOUNG: 8 . SERVING SIZE: 1/2 cup
Quantity Per Serving: CALORIES: 113TOTAL FAT: 7gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 0mgSODIUM: 75mgCARBOHYDRATES: 13gFIBER: 2gSUGAR: 10gPROTEIN: 1g
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!