I am such a huge salsa lover. Tomato salsa, peach salsa, salsa verde – all totally delicious. There is just something about this Mango and Tomato Fresh Salsa, though, that just so, so good! It so so bright and summery! Perfect for as a topping for grilled fish or chicken, or you cut the tomatoes and mangoes into larger chunks, and use it as a fresh summer side salad. A scoop of this salsa on a bed of greens with a little feta cheese is a perfect little lunch.
I used my homegrown heirloom tomatoes this time, but any ripe, juicy, tomatoes will work here. If you’re making it when tomatoes are out of season, then store-bought cherry or grape tomatoes are probably your best bet. I’ve noticed that some recipes for mango salsa call for underripe mangoes, but I just have to respectfully disagree. I love my mangoes to be at their peak of ripeness – it’s got to be lusciously sweet and juicy for me! If you are using regular mangoes, use one large mango. If you can find those lovely, little champagne (also called ataulfo) mangoes, use two. For extra-good flavor, make this salsa at least an hour ahead of time, to let all of the flavors come together.