Roasted Mango Salsa Recipe

Name: Roasted Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe mangos (I used Manila); 2 cups cherry or grape tomatoes; 1 tablespoon olive oil; 1 roasted red pepper (skin, seeds and ribs removed); 1 roasted poblano pepper (skin, seeds and ribs removed); 1 chipotle pepper in adobo sauce; 1 jalapeno pepper, minced (seeds removed); 1/2 cup finely diced red onion; 1/4 cup fresh lime juice; 3 tablespoons chopped cilantro; 1 tablespoon kosher salt

Servings: persons

2 ripe mangos (I used Manila)
2 cups cherry or grape tomatoes
1 tablespoon olive oil
1 roasted red pepper (skin, seeds and ribs removed)
1 roasted poblano pepper (skin, seeds and ribs removed)
1 chipotle pepper in adobo sauce
1 jalapeno pepper, minced (seeds removed)
1/2 cup finely diced red onion
1/4 cup fresh lime juice
3 tablespoons chopped cilantro
1 tablespoon kosher salt

1
Preheat oven to 350 degrees. Place whole mangos (with skin on) on a baking sheet or shallow roasting pan. Toss tomatoes in olive oil, sprinkle with salt and place in a single layer on a second baking sheet. Place both in the oven, and roast tomatoes until soft and slightly charred (about 45 minutes), and mangos until fork-tender (about 1 hour). Allow to cool for at least 30 minutes.
2
When cool enough to handle, cut mangos open and use a spoon to scoop the flesh into the bowl of a food processor. Add roasted tomatoes, roasted red pepper poblano, and chipotle peppers. Pulse several times until blended, but still slightly chunky.
3
Scoop mixture into a bowl. Add jalapeno, onion, lime juice, cilantro, and salt and stir well to combine. Taste and adjust seasonings as needed.
4
If your ingredients are still warm, chill for a bit in the fridge and serve salsa slightly chilled or at room temp.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ripe mangos (I used Manila), 2 cups cherry or grape tomatoes, 1 tablespoon olive oil, 1 roasted red pepper (skin, seeds and ribs removed), and more.

Yes, Roasted Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Mango Salsa

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