Sweet cherry tomatoes, which have just a touch of acidity, are a perfect fruit to pair with mango. Remove the seeds from the jalapeño if you want less heat. If you can’t find a red jalapenõ or Fresno chile, use a green jalapeño or serrano. Sometimes I stir in a couple tablespoons of olive oil to give the salsa some body and a little fat. You could also add a diced avocado.
1 large, ripe mango (about 12 to 16 ounces)
1 cup quartered cherry tomatoes (about 4 to 5 ounces)
1/4 cup small dice red onion
1 red jalapeño, small dice (remove seeds for less heat)
3 tablespoons chopped cilantro
2 tablespoons chopped mint
Zest and juice of 1/2 lime
Sea salt & freshly ground black pepper
Peel mango and working from the outside in, start slicing off 1/4-inch thick slices. You should get about 3 or for slices per side of the mango. (you can shave off more mango to either use now or since it won’t be as neat and pretty, save it for smoothies or a dessert sauce. It freezes well.)
Stack the 1/4-inch slices and cut into 1/4-inch strips lengthwise. Turn and cut the slices crosswise into 1/4-inch cubes
Place mango cubes into a bowl and add the remaining ingredients, finishing with salt and pepper to taste.
Salsa keeps, covered in the fridge, for up to 4 days. Serve with blue corn tortilla chips or as a topping for grilled fish, chicken or pork.
Keywords: mangoes, mango tomato salsa, tomatoes, fruit salsas