Salsa with Mango and Chipotle Recipe

Name: Salsa with Mango and Chipotle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Ripe Tomatoes, Seeded And Diced To Small Dice (2 Pounds Is About 3 Really Large Tomatoes); 1- 1/4 cup Onion, Small Dice (for 1 1/4 Cup You'll Need 1 Medium Onion); 1 cup Mango, Peeled, Pitted And Diced Small (1 Cup Is Roughly 1 Honey Mango, Or 1/2 Regular Mango); 2 cloves Garlic, Minced; 2 whole Limes, Juiced; 3 whole Chipotles In Adobo, Minced (Seeds Removed For Medium Heat, Seeds In If You Like It Hot); 1/2 teaspoons Cumin; 1 teaspoon Oregano, Preferably Mexican; 3/4 teaspoons Salt; 1/4 teaspoons Pepper; 1/4 cups Cilantro, Chopped

Servings: persons

2 pounds Ripe Tomatoes, Seeded And Diced To Small Dice (2 Pounds Is About 3 Really Large Tomatoes)
1- 1/4 cup Onion, Small Dice (for 1 1/4 Cup You'll Need 1 Medium Onion)
1 cup Mango, Peeled, Pitted And Diced Small (1 Cup Is Roughly 1 Honey Mango, Or 1/2 Regular Mango)
2 cloves Garlic, Minced
2 whole Limes, Juiced
3 whole Chipotles In Adobo, Minced (Seeds Removed For Medium Heat, Seeds In If You Like It Hot)
1/2 teaspoons Cumin
1 teaspoon Oregano, Preferably Mexican
3/4 teaspoons Salt
1/4 teaspoons Pepper
1/4 cups Cilantro, Chopped

1
1.
2
To seed the tomatoes, cut the tomatoes in half exposing the seed pockets, gently squeeze the halves over a bowl to force the seeds out.
3
If necessary use the tip of a paring knife to help remove the seeds.
4
You dont have to be perfect, a few seeds are okay.
5
Discard the seeds.
6
Dice the tomatoes.
7
2.
8
Combine all of the ingredients in a large bowl.
9
Stir to combine.
10
3.
11
Allow the salsa to sit in the refrigerator for at least two hours.
12
Note: The mango just adds a little sweetness.
13
Its not a prominent flavor.
14
If you would like more mango, decrease the tomatoes to about 1 1/2 pounds, and increase the mangoes to two cups.
15
Note: Store salsa in an airtight container in the refrigerator for up to two weeks.
16
The lime acts as a preservative.

113

kcal

Calories

Carbs

Protein

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 pounds Ripe Tomatoes, Seeded And Diced To Small Dice (2 Pounds Is About 3 Really Large Tomatoes), 1- 1/4 cup Onion, Small Dice (for 1 1/4 Cup You'll Need 1 Medium Onion), 1 cup Mango, Peeled, Pitted And Diced Small (1 Cup Is Roughly 1 Honey Mango, Or 1/2 Regular Mango), 2 cloves Garlic, Minced, and more.

Yes, Salsa with Mango and Chipotle 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!

Salsa with Mango and Chipotle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions