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

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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.