Spicy Mango and Lime Chunky Salsa

Here's Why This Recipe Works:

1. Can Be Prepared in About 10 Minutes
2. No Kitchen Equipment Needed
3. Made with Fresh, Real Food Ingredients

I love making different types of salsas with fresh ingredients like this Cilantro and Lime Salsa, Spicy Balsamic Vinegar Salsa or my Raw Tomatillo Salsa.

And what's the best thing about this chunky salsa (besides it tastes really, really good)?

No equipment needed to make this recipe...not even a food processor!

But you ~could~ use one, or a Vitamix (on pulse mode), if you wanted to and prefer a non-chunky salsa.

It's great to enjoy on its own, with some grain-free chips, in a grain-free wrap, romaine lettuce or even in a salad.  It's got all the flavors of traditional salsa, but with a little added sweetness from the mango's which offset the spiciness.

You can have this ready to enjoy in about 5 minutes, or as long as it takes to dice the veggies and mix up the dressing.

This healthy recipe is made with clean, real food ingredients and is organic, raw, vegan, gluten-free, dairy-free, nut-free, paleo-friendly and Medical Medium® Compliant. 

Ingredients

Here are the clean, real food ingredients I used to make this recipe. Try to use organic if possible.

• Mango
• Tomatoes
• Cilantro
• Red Onions
• Jalapeno
• Lime Juice
• Avocado Oil
• Ground Cumin
• Ground Chipotle
• Himalayan Pink Salt

How To Make This Recipe: Step-by-Step Instructions

Here's how to make this recipe and I'll show you with step-by-step instructions.

Step 1: Prepare the Veggies

Begin by cutting the mangos and tomatoes into small cubes and dicing the onion and cilantro into small pieces. Add them to a medium-size mixing bowl and set aside while you prepare the dressing.

Step 2: Prepare the Dressing

Add all the ingredients for the dressing to a small mixing bowl and whisk together until well combined. Adjust the seasonings to your preference.

Step 3: Combine the Veggies with the Dressing

Add the dressing mixture to the veggies in the medium-size mixing bowl and gently toss until the dressing is evenly distributed.

Karielyn's Expert Tips and Ingredient Substitutions

Here are some of my expert tips to make this recipe perfectly:

Mango: You could use fresh or frozen cubed mango, but fresh will taste best. If you use frozen, make sure it is thawed completely and keep in mind it will have a softer texture than if you used fresh.

Tomatoes: You can use any variety of fresh tomatoes, just make sure you cut them into small, cubed pieces.

Cilantro: Use fresh and chop into small pieces. You could leave this ingredient out if you don't like cilantro and the salsa will still taste good, but it would change the flavor profile.

Red Onions: I like to use red onions because of the color they add to the recipe, but you could use your favorite onion or whatever you have on hand. I would not recommend using a sweet onion variety.

Jalapeno: You can leave this out if you don't like jalapenos or will be serving the dish to children.

Lime Juice: Fresh is best but you could also use bottled organic lime juice if you don't have fresh limes on hand.

Avocado Oil: This can be substituted with organic extra-virgin olive oil.

Chipotle Powder: I like to use "smokey" chipotle, but regular chipotle would work just as well. Another option would be to substitute it with ground chili powder.

Himalayan Pink Salt: This is my salt of preference, but you can always use sea salt. I used ½ teaspoon but if you feel you'd like it a little saltier, start with ½ and add more to your preference.

Want More Healthy Vegan Dip Recipes?

Check out these:

• Tomatillo and Jalapeno Dip
• Healthy Artichoke Dip
• Raw Spinach and Avocado Dip 
• or my Real Food Vegan™ 14-Day Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!