Description
This vibrant, tangy mango salsa verde combines charred tomatillos with sweet tropical mango for an authentic Mexican salsa that’s fresh, flavorful, and absolutely irresistible with everything from tacos to grilled fish.
Prep Time: 10 minutes | Cook Time: 7 minutes | Total Time: 17 minutes | Servings: 6
Ingredients
- 8 oz fresh tomatillos, husked and rinsed (about 6–8 medium tomatillos)
- 1 ripe mango, peeled and diced (but not mushy—you want some texture)
- 1/2 medium red onion, finely chopped
- 1 jalapeño pepper, seeded and diced (start with half if you’re heat-sensitive)
- 1/4 cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 large lime)
- 1/2 tsp salt, or to taste
Instructions
- Crank your broiler to high and position the oven rack about 6 inches from the heat source.
- Remove the papery husks from tomatillos and rinse them well—they can be sticky underneath.
- Place clean tomatillos on a baking sheet and broil for 5-7 minutes until they’re nicely charred with black spots and blistered skin.
- Let those beauties cool for a few minutes while you prep your other ingredients.
- In a blender or food processor, combine the charred tomatillos, diced mango, red onion, jalapeño, cilantro, lime juice, and salt.
- Pulse until you reach your desired consistency—I like mine with some texture, not completely smooth.
- Taste and adjust seasoning—you might need more lime juice, salt, or even a touch more mango if it’s too tart.
- Let it chill in the fridge for at least 30 minutes so all those flavors can get acquainted.
- Serve with tortilla chips, over grilled chicken or fish, or honestly, eat it with a spoon (no judgment here).
Nutrition Information (Per Serving):
- Calories: 35
- Carbohydrates: 9g
- Protein: 1g
- Fat: 0.5g
- Fiber: 2g
- Sodium: 200mg
- Vitamin C: 45% DV
- Vitamin A: 15% DV
This salsa is packed with vitamin C from the tomatillos and mango, plus antioxidants from the fresh herbs and vegetables.
Notes:
- Don’t skip charring those tomatillos—that’s where the smoky flavor comes from
- Every jalapeño is different, so taste a tiny piece first to gauge the heat
- The salsa actually tastes better after sitting for a few hours, so don’t stress about last-minute prep
- If your tomatillos seem extra tart, add a tiny pinch of sugar to balance things out
Storage Tips:
- Keep refrigerated in an airtight container for up to 5 days
- Don’t freeze this one—the mango gets weird and watery when thawed
- Give it a good stir before serving since some separation is totally normal
- Add a fresh squeeze of lime before serving if it needs brightening up
Serving Suggestions:
- Classic style: With warm tortilla chips as an appetizer or snack
- Taco topping: Spoon over fish tacos, carnitas, or grilled chicken
- Grilled protein: As a fresh sauce for salmon, shrimp, or pork tenderloin
- Breakfast twist: Over scrambled eggs or in breakfast burritos for a fresh kick
Mix It Up (Recipe Variations):
- Tropical Mango Salsa Verde: Add diced pineapple and a drizzle of honey for extra sweetness
- Smoky Holiday Salsa Verde: Replace jalapeño with roasted poblano for deeper, smokier heat
- Grilled Mango Salsa Verde: Quickly grill the mango pieces before adding for caramelized flavor
- Extra-Cilantro Salsa Verde: Double the cilantro and lime for an herb-forward version
What Makes This Recipe Special:
This recipe honors traditional Mexican salsa verde techniques while adding a modern tropical twist that’s become popular in contemporary Mexican-American cuisine. The key is properly charring the tomatillos to develop deep, smoky flavors that balance beautifully with the sweet mango, creating a salsa that’s both authentic in technique and innovative in flavor.