Mango Salsa

It’s that time of year in Chicago. FINALLY. I dare say that I think summer has finally hit! Or at least non-freezing temperatures which is pretty much where my bar is. Last week I wore a scarf outside, true story. This week I’m wearing shorts and a tank top and still sweating. Fine with me!!

This sunny and happy weather arrived just in time for Memorial Day when everyone actually wants to be outside and has the time to do so! It’s also when everyone wants to have get togethers, see their friends and barbecue the heck out of any and everything.

Now, when I think of friends and get togethers I always think of salsa (and guacamole, duh.). It couldn’t be easier and everyone loves it. You can serve it alongside sliced jicama for a healthier and paleo friendly version.  You can get sweet potato chips, grain free chips, bean chips, etc. to appease everyone in your circle!

We’ve had mangos on sale at our Whole Foods stores here and I’m obsessed. They are so sweet and taste like candy, honestly! We had a surplus of mangos because I become a crazy person and buy them every time I’m at the store and what better to do with extras than make mango salsa for the holiday weekend!

There’s a very simple recipe for most salsa: cilantro, garlic, lime, red onion, tomato, salt. Then you can sass it up from there with mango, grilled pineapple, charred green onions, charred corn, substitute tomatillos for the red tomatoes, add chiles for spice or some chipotles for a smoky heat-it’s really endless how you can shift this into a ton of different varieties! This recipe is a very simple basic version. The hardest part is dicing the mango soooo…..pretty sure you all can make this!

I hope you all have a lovely weekend and a lovely Memorial Day spent with friends and family and good food. And maybe that good food will include some mango salsa and chips and if it does, well then, gracias mis amigos.

Happy Food is the Best Kind of Food!

xo, Kendra

Mango Salsa

Free from the Top-8 Allergens

Makes about 2 cups

  • 1/2 c. finely diced red onion
  • 1 tomato
  • 4 mangos
  • 2 cloves of garlic, run over a microplane grater
  • zest and juice from 1-2 limes (I like my salsa really limey!)
  • 1/3 c. packed chopped cilantro
  • pinch of salt


  1. Fill a small bowl with hot water and add the diced red onion, let this soak while you cut the tomato and mangos. (this helps remove the sharpness from the onion and potential bad onion breath later!)
  2. Cut the tomato in half and squeeze over the garbage to remove the seeds and the water. Dice in small pieces and add to a medium bowl.
  3. Peel and dice the mangos and add to the tomatoes.
  4. Strain the onions through a mesh sieve and add to the bowl.
  5. Add the grated garlic, lime zest and juice, chopped cilantro and pinch of salt.
  6. Let this sit for at least an hour for the flavors to blend and taste again for seasoning adding more lime or more salt as needed.