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Mango Salsa Without Cilantro

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Have you ever had a simple meal that became a thousand times better because you added a delicious sauce? That is what happens when you add our homemade mango salsa to pretty much anything.

The combination of salty, sweet, and sour flavors is one of my favorites, and mango salsa hits the mark perfect.

The tropical flavors of mango, chili peppers, red onion, garlic, lime, and fresh mint create an explosion of deliciousness for your taste buds.

The word “salsa” is a Spanish word, which means sauce. Salsa originates in Mexico, but the mango version is a more recent recipe. Mango salsa falls under the category ‚Äúsalsa fresca.”

In Brazil, they make a very similar salsa, but instead of mango, they use pineapples.

In Peru, they have the famous salsa criolla, which is very similar to mango salsa, but instead of mango, they add very spicy yellow chilies.

Substitute For Cilantro In Salsa

You absolutely do not need to include cilantro in this salsa. In fact, we prefer it with fresh mint leaves instead. The mint pairs nicely with the mango, which adds a brighter flavor to the dish.

If you’re not a fan of mint, you can use baby watercress. Watercress is crispy and has that slightly spicy flavor that pairs well with this salsa.

If you do not want any visible green, you can add extra lime juice for more zippiness.

You can also try using different types of chili peppers for this recipe. We use green chilies and red chilies.

How To Make Mango Salsa Without Cilantro

Now, let’s make some mango salsa! This is a ridiculously easy recipe to make. It does not require cooking, and you can chop all the ingredients in less than 10 minutes.

Step 1: Gather your ingredients.

Step 2: Cut the mango.

Peel and cut the mango into cubes. Using a sharp knife, cut each side of the mango seed, very close to it, first on the widest sides.

Then make vertical and horizontal lines on each piece of mango to form dice. Extract the pulp, scraping the entire skin of the mango by spooning.

Cut the mango into small squares and place them in the salad bowl.

Step 3: Cut the onion.

Peel the onion and cut it finely.

Step 4: Cut the peppers and crush the garlic.

Using a sharp knife, remove the stem from the red bell pepper. Cut it in half and remove the light-colored veins, then cut it finely.

Remove the stem of the serrano peppers, extract the seeds and veins, then cut it into small pieces.

Peel the garlic and mash it (not pictured).

Step 5: Place everything into a bowl and add freshly cut mint leaves.

Cut the mint leaves with kitchen scissors. If you don’t have scissors, cut them with a sharp knife, but try not to smash the leaves. If you crush them, they will lose chlorophyll and wilt quickly.

Step 6: Add lime juice, vinegar, oil, and salt.

In a bowl, combine all the ingredients, mix them well with a spoon.

Sprinkle in the lime juice, vinegar, oil, and salt.

Stir well and serve immediately accompanied by tortilla chips.

Mango Salsa Without Cilantro

Mango Salsa Without Cilantro

Yield: 4 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Fresh, tropical mango salsa with fresh mint leaves instead of cilantro? Yes, please!

Ingredients

  • 2 large ripe mangoes
  • 1 large red onion
  • 1 red bell pepper
  • 2 green serrano peppers
  • 2 tbsp of mint leaves
  • 1 tbsp of white vinegar
  • 4 tbsp of corn oil (optional)
  • 1 garlic clove
  • The juice of a lime
  • Salt to taste

Instructions

Peel and cut the mango into cubes. Using a sharp knife, cut each side of the mango seed, very close to it, first on the widest sides.

Make vertical and horizontal lines on each piece of mango to form dice.

Extract the pulp, scraping the entire skin of the mango by spooning.

Cut the mango into small squares and place them in the salad bowl.

Peel the onion and cut it finely.

Using a sharp knife, remove the stem from the red bell pepper. Then cut it in half and remove the light-colored veins. Cut it finely, in a size similar to the mango.

Remove the stem of the serrano peppers, extract the seeds and veins. Cut it into small pieces.

Peel the garlic and mash it.

Cut the mint leaves with kitchen scissors. If you don't have scissors, cut them with a sharp knife, but try not to go over the cut. If you crush them, they will lose chlorophyll and wilt quickly.

In a bowl, combine all the ingredients, mix them well with a spoon.

Sprinkle the lime juice, vinegar, oil, and salt.

Stir well, and serve immediately accompanied by tortilla chips.

Nutrition Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 113Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 75mgCarbohydrates: 13gFiber: 2gSugar: 10gProtein: 1g

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