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1 pieces piece Red Onions Red Onion
1 punnets punnet Cherry Tomatoes Cherry Tomatoes
1 pieces piece Yellow Pepper Yellow Pepper
1 pieces piece Mangos Mango
1 pieces piece Avocados Avocado
1 pieces piece Lime Lime
1 handfuls handful Coriander Coriander

Mango Salsa

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15 min


By Caitríona Redmond, published author, freelance writer & recipe tester

"I really love the fresh flavours in this salsa, and with the super savers being such great value salsa is a great budget dish to offer guests to your home for celebrations like Father’s Day".


Peel and chop the red onion into fine dice. Chop the cherry tomatoes into quarters.

Cut the mango by slicing to the left and right of the stone which goes down the very middle of the fruit. Don’t cut down the centre. Separate the skin from the flesh by making a small notch at the edge of the piece you’ve cut. Take a glass and using the notch push the flesh into the glass, with the skin on the outside. Chop into small pieces.

Cut the avocado at the last minute. Stir together all the chopped ingredients and squeeze over the juice of the lime. Tear the fresh coriander and place this on top so that coriander haters can avoid it in their salsa.

Great salsa depends on your ingredients being fresh and ripe at the same time. If you find that your avocados aren’t just ripe put them in the fruit bowl beside a banana, this will accelerate that ripening time.