Recipe: Mango-Tomatillo Salsa for Summer


  • 2 ripe champagne mangoes
  • 4 medium tomatillos
  • 1 pint grape tomatoes (or equivalent amount ripe larger tomatoes)
  • 3 T chopped vidalia onion (purple onion is ok too)
  • 1 clove garlic, chopped
  • 1 T chopped jalapeno
  • Juice of one lime
  • 1/4 tsp kosher salt
  • 1/4 tsp sugar (you may want to add more at the end to taste)
  • 1/2 tsp rice vinegar
  • 1 T chopped fresh mint
  • 2 T chopped cilantro


  1. Chop mangoes into a medium bowl. (One method is to slice a side off the skin-on mango, score the flesh, and then cut the cubes of mango from the skin.) Chop tomatillos and tomatoes in to small cubes and add. Add chopped onion, garlic, jalapeno, and lime juice, stirring to coat. Add salt, sugar, vinegar, mint, and cilantro. Stir well. Taste for seasoning and serve immediately or refrigerate until serving.

Photo Courtesy of Maggie Hoffman on flickr / CC BY

Recipe from Pithy and Cleaver

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