Paleo Mango Salsa
Paleo, Gluten-Free, Dairy-Free, Refined Sugar-Free, Minimal Ingredients, Easy
This sweet Paleo mango salsa will liven up any taco night with its full mouth-watering flavor profiles made with simple Paleo ingredients.
I am always looking for ways to switch up our ‘normal’ go-to dinners into fun and exciting dishes. Adding color and new flavors get my kids excited to try new things – especially when they spent some time helping me prep and cook!
This past week, our local supermarket had organic mangoes on sale, so naturally, I loaded up!! Usually, when I ‘load up,’ I buy too many of one thing, and as much as I hate to admit this, sometimes things go to waste.
Well, I’ve learned my lesson. I guess you could say I’ve been around the block one too many times and learned from my mistakes. Tonight was taco night, which is usually a favorite in our house, because who doesn’t love tacos?
I decided to liven up our night by adding mangoes (so they don’t go to waste) into a salsa for a sweet kick – and boy, I’m so glad I did! My husband couldn’t stop eating it! This salsa is truly addicting when paired with Siete’s Grain-Free Lime Tortilla Chips.
There is an option to add some spice by including a green or red chili pepper to the mix. Out of personal preference, I do not – but I encourage you to do so if you and your family don’t mind a little heat.
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your salsa turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Mango Salsa
Enjoy the sweet mango married in with the acidic tomatoes and vegetables for a deliciously addicting salsa. (I promise, you’ll never want to eat any other salsa again)!
1. In a medium-sized bowl, combine finely diced mangoes, tomatoes, onions, bell peppers, juice of 1 lime, avocado oil, sea salt, pepper, and cilantro.
Tip: Add a green or red chili pepper for some spice!
2. Allow salsa to marinate in the refrigerator for 10 to 20 minutes, stir before serving.
Tip: Add more or less sea salt, black pepper, and cilantro depending on your liking.
How to Store Paleo Mango Salsa
Mango salsa can be stored in an airtight container for 2 to 3 days in the refrigerator for optimal freshness but can be stored up to 5 days maximum. For more extended storage, make a large batch and can the salsa.
The canning method should only be used if you are comfortable canning items. Always disinfect canning jars, lids, and tools beforehand. A properly canned salsa should last between 2 to 5 years in a dark and cool cabinet or pantry.
Essential Equipment for Making Paleo Mango Salsa
Paring Knife – (Optional, but recommended for precise cutting)!
More Paleo Mexican-Style Ideas for Taco Night
Mexican ‘Rice’ – This low carb Mexican cauliflower ‘rice’ is an excellent substitution that brings the traditional and authentic flavors to life!
Taco Seasoning – Ditch the store-bought packets and opt for this homemade easy to make a blend using only basic Paleo pantry staples.
Grilled Mango Guacamole – Nothing brings out the sweetness of the mango, then having it grilled and the folded into a chunky guacamole.
Basic Pantry Staples for Making Paleo Mango Salsa
Avocado Oil – Avocado oil is perfect for dressings and marinades – and in this salsa!
Mango – Adding mango to any dish can switch up the flavor profile from savory or spicy to sweet or tangy.
Vegetables – Its always best to choose local or organic when you can. If using conventional produce, make sure to wash and peel as necessary.
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!
Paleo Mango Salsa
- 1 mango, finely diced
- 4 Roma tomatoes, finely diced
- 1/2 small onion, finely diced
- 1/2 bell pepper, finely diced
- 1 lime, juiced
- 1 tablespoon avocado oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh cilantro, chopped
- 1 small green or red chili pepper, deseeded and finely diced -optional for spice
- In a medium-sized bowl, combine finely diced mangoes, tomatoes, onions, bell peppers, juice of 1 lime, avocado oil, sea salt, pepper, and cilantro.
- Allow salsa to marinate in the refrigerator for 10 to 20 minutes, stir before serving.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.