This fresh green mango salsa combines firm, tart mango with scallions, cilantro, lime, and extra virgin olive oil. Bright, crisp, and gently tangy, it is a refreshing topping for tacos, tostadas, nachos, grilled fish, or chicken — and it is naturally made without tomatoes or hot peppers.
Why use green mango?
Green mango is simply mango picked before it ripens. Its flesh is firm, crisp, and pleasantly tart, allowing it to work more like a vegetable than a sweet fruit in this salsa.
When shopping, choose a mango that feels very firm. Skin color is not always a reliable indication of ripeness, since some mango varieties remain green even when ripe.
A flavorful salsa without hot peppers
This version was originally created for anyone avoiding nightshades, so it contains no tomatoes, chili peppers, or paprika. The combination of tart mango, lime, scallions, and cilantro gives it plenty of flavor without heat.
If nightshades are not a concern, add finely chopped jalapeño or another fresh chili to taste. A few drops of Tabasco or your favorite hot sauce will also work.
How to serve green mango salsa
My favorite way to serve this mango salsa is with seafood, like these Scallop Tacos with Green Mango Salsa, a recipe featured in my Everyday Low-Lectin Cookbook.
Serve this salsa with tacos, tostadas, nachos, chicken, or roasted vegetables.
More salsa recipes
For more interesting variations of classic salsa, check out my Strawberry Salsa or this Avocado Salsa.
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Green Mango Salsa
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Condiments, Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This fresh green mango salsa combines firm, tart mango with scallions, cilantro, lime, and extra virgin olive oil. Bright, crisp, and gently tangy, it is a refreshing topping for tacos, tostadas, nachos, grilled fish, or chicken — and it is naturally made without tomatoes or hot peppers.
Ingredients
- 1 firm, unripe green mango, peeled and cut into small cubes
- 1 scallion, finely chopped
- 1 handful cilantro, washed, dried, and chopped
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lime, plus more to taste
- 1 teaspoon apple cider vinegar, plus more to taste
- Pinch of salt, or to taste
- Pinch of freshly ground black pepper
Instructions
- Combine the mango, scallion, cilantro, extra virgin olive oil, lime juice, apple cider vinegar, salt, and black pepper in a bowl.
- Taste and adjust the lime juice, vinegar, and salt as needed. Serve immediately, or refrigerate for a few hours to allow the flavors to develop and the salsa to become juicier.
Notes
If you don’t have scallions, replace them with 1 to 2 tablespoons of finely chopped red onion.
For a spicy version, add finely chopped jalapeño, fresh chili, Tabasco, or another hot sauce to taste.
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