This salsa is probably my favourite ever. When you have delicious ripe mangoes mixed with the cilantro, red onion and tomatoes it’s heaven. I serve this on many things! Salad, lettuce wraps, cabbage bowls, as a dip etc. Try this out you will love it!
This recipe is also featured in my Savory Raw Dinner Recipes book and dvd set.
If you’ve never seen an ataulfo/champagne mango before this is what it looks like. You can generally find these in the grocery stores or Asian markets from April to July/August in North America. Outside of that season they tend to get brown spots and are bad inside, kind of like bad avocados. They taste MUCH nicer and sweeter than the every day
How To Tell If An Ataulfo Mango Is Ripe:
It will turn pale yellow to light orange on the peel. It will be soft to the touch and smell fragrant. You should only cut open this mango when the skin starts to wrinkle and look “old”. Trust me then it will be juicy and sweet. If you have any that get black spots on the skin keep them away from other mangos so they don’t spread. As it ripens the black spots will spread. Cut these parts out and don’t eat them.
This is what an ataulfo mango looks like when cut open. It is stringless unlike the Kent or Tommy “red and green” skinned mangoes. And is much more delicate.
Raw Vegan Mango Cilantro Salsa
1 ataulfo/champagne mango
1 small tomato, deseeded, diced
1/4 cup red onion, diced
1/4 cup cilantro diced
1 clove garlic, minced
Score the mango into cubes and cut off with a knife or spoon, or peel the mango and use square plate or veggie chopper to cube. Combine ingredients in a bowl and mix gently.
Thai, Filipino, and Indian Honey mangoes are of the same family, you can certainly use these mangoes as well for this salsa. It is much better with a stringless variety, so these are my first pick over the “red and green” style mangoes.