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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions