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Mango Salsa

April 8, 2016

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4 mangos, cubed

1/2 small red onion, chopped

1 jalapeño, chopped

2 roma tomatoes, chopped

2 limes, juiced

4 oz cilantro, chopped

1 1/2 oz champagne vinegar*

3 oz Tantillo California Extra Virgin Olive Oil*

Red pepper flakes, salt, and pepper to taste


1Combine all ingredients in a large mixing bowl, stir together, and let rest for one hour in the refrigerator. Buon Appetito!

Optional: You can be creative with the salsa! It is delicious with chips, but also with chicken, or grilled shrimp.

*Whisk the Tantillo California Extra Virgin Olive Oil and the Champagne Vinegar before adding to the remaining ingredients.


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