Origins of Salsa
Salsa is thought to have originated in Central America from the Incas, Aztecs, and Mayans. It dates as far back as the 1500s, when it was used as a condiment to add flavor and spice. In the early 1900s, salsa’s popularity spread beyond Mexico and Central America, and it began to be commercially manufactured. Many variations exist, including salsa roja, verde, criolla, and more. And though we’re not sure when or how mango and salsa got married, we’re all for it!
How to Make Mango Salsa
Making mango salsa at home is SUPER easy! But the key for best flavor? Using a fresh, ripe mango that is sweet and juicy. Our favorite varieties are champagne (also called Ataulfo or honey mango) and Tommy Atkins mangoes. We’ve had the most luck with buying mangoes that have started turning red or yellow but aren’t yet wrinkly. Then we let them ripen in a warm, shaded spot until deep golden yellow/red and fragrant. When ready to make salsa, all that’s left to do is finely chop mango, red bell pepper, jalapeño, red onion, and cilantro. Then add a squeeze of lime juice and a little salt and pepper. Once stirred together, it’s ready to serve! We hope you LOVE this mango salsa! It’s:TangySweetSpicyCrunchy& Full of flavor! Enjoy as an appetizer, dip, side, or condiment!
What to Eat with Mango Salsa
It’s perfect for dipping your favorite chips or veggies or topping tacos (bean or fish), burrito bowls, and more! It would also pair nicely with our Jamaican Jerk Grilled Eggplant (30 Minutes!), Roasted Plantain & Black Bean Vegan Bowl, 1-Pot Smoky Lentil Vegan Taco “Meat”, 1-Pan Mexican Shredded Chicken, and Smoky Tempeh Burrito Bowls.
More Mango Recipes
Creamy Vegan Mango Lassi Vibrant Mango Salad with Peanut Dressing Gingery Mango & Berry Smoothie Chili Lime Mango Margaritas
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
