top of page

Chopped Mango Salsa

Tacos are a weekly meal in my house and I especially love shrimp tacos. After three years of this routine, I decided it was time to start getting creative. When I commit... I commit! 😂 As I was thinking of ways to vary up the flavors, I remembered a fruity salsa that my dad used to make in the summertime. I decided to go with mango since it's one of my favorites and the taste pairs really well with fish.

This is a simple recipe that can take on a lot of variation so feel free to change it up. For instance, instead of green onions you could do red, or throw in chopped bell pepper! I also like it because it lasts a while, so it's really convenient for leftovers and spooning over chips or crackers for a snack.

As we enter into Lent, this seemed like the perfect time to share how we make our meatless Fridays slightly more interesting, not too interesting, and healthy.

Prep Time: 15 minutes

Yields: 6 servings

The Ingredients

  • 1 cup cherry tomatoes, chopped

  • 1 mango, peeled and chopped

  • 2 green onions, chopped

  • 1 jalapeno, chopped

  • 1/3 cup cilantro, chopped

  • Lime juice, to taste

  • Salt, to taste

  • Pepper, to taste

To begin, chop 1 cup of cherry tomatoes in halves or quarters, depending on how chunky you want it.

Using a peeler, take the skin off of the mango. Standing it upright, cut through the fruit about 1 cm away from the center, leaving room for the pit. Do this on each side before laying the mango down and cutting the remaining top and bottom. This is the simplest way to get as much of the flesh as you can before dicing it.

Toss that on top of the cherry tomatoes.

Remove the outer layers of two green onions and chop off the root. From here you can slice in circular motions from end to end.

I'm not sure why but in my family we always stopped about two-three inches away on the green side. It's really preference on this and how fresh the green portion of the onion is.

Take your jalapeno and begin by cutting your stem off, then slice it open down the middle, long way, and remove the seeds.

I used one whole jalapeno, but if you would prefer a little less spice then just do half!

Chop 1/3 cup cilantro and add that to the rest of the ingredients.

If you have a little more time feel free to squeeze a 1 whole fresh lime, I used store bought lime juice from the container. Add to desired taste.

Sprinkle salt to taste.

And pepper to taste.

An alternative to salt and pepper is cajun seasoning, very yummy! I'm not sure why, but my family puts that on almost everything. We like it so much I think I almost saw an anonymous family member try to sprinkle it on their cereal.... kidding!

Give it a good mixing, taste it, and add seasoning if needed.

There you have it, a flavorful addition to your meatless meal lunch or dinner.

Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday or Instagram @steffani_hisgirlsunday.

For more resources on building Catholic tradition, subscribe to the blog section of my website or follow me to see what Catholic things I am doing to make our day to day life more joyful.

Recent Posts

See All


bottom of page