Mango Berry Salsa (Vegan GF)

A refreshing salsa made from fruits and vegetables that comes together in 5 minutes in one bowl. Perfect for sharing meals, BBQs and picnics, it is naturally vegan, gluten-free and full of colour.

I do love a good salsa and usually, I base mine on tomatoes, which I adore in every shape or form. They are pretty much my go-to fruit (not vegetable) when I am building a savoury meal whether that is cold or warm, a salad or a stew- they are great. Maybe that is my Italian heritage? However, for this salsa, I wanted to play around with summery fruits and one juicy mango caught my eye. I already have a Mexican Mango Salsa from a while back which I really want to re-shoot as I love the recipe but am not too happy with the photos anymore, but that’s for another day.

Mango Berry Salsa

For now, let’s talk about this Mango Berry Salsa. It is naturally vegan, gluten-free and full of colour. It is packed with so much flavour, texture and goodness and comes together in less than 10 minutes. Here’s what goes into this salad:

• Mango: a good ripe mango is perfect for this salsa. There are a lot of different tips on how to best chop a mango. I like to slice it about 1-cm away from the centre (where the stone is) to get two large rounds and slice the edges away from the stone. Slice the flesh (stopping at the skin) into a criss-cross pattern and chop off the skin.
• Cucumber: this adds a bit of crunch to the salsa and is so refreshing on a hot summer’s day.
• Pomegranate: these little jewels add such a pop of colour and texture to the salad and I love how sweet but slightly tart they are.
• Blueberries: chop larger blueberries in half to see the gorgeous inside of the berries. The purple/blue colour is so wonderful against the yellows, greens and reds of the other fruits and vegetables.
• Spring onion: I found some gorgeous red/purple spring onions when I made this salsa and I love the colour and flavour. White spring onion will work just as well, make sure to wash them thoroughly and use the white and green part,
• Fresh mint: this adds so much colour and refreshing flavour to the salad. It tastes so summery and immediately brings all the components together. We have a fresh mint plant growing in the garden which I love to make the most of in the summer as it really blooms.

Mango Berry Salsa

That is it! Add all of the ingredients to a bowl and stir together with the dressing. Again, I’ve kept the dressing very simple and it’s one that I use a lot of salads of all kinds. A good olive oil with apple cider vinegar and lemon juice for tang, syrup for the slightly sweet and sticky element with some Dijon mustard for a gentle heat and boost of flavour.  season the salsa well with salt and pepper and then serve this Mango Berry Salsa with your favourite tortilla chips and alongside other salads and main dishes.

This Mango Berry Salsa is great for BBQs, picnics and summer meals al fresco. It is full of so much colour – and don’t be fooled: although it is sweet it still goes so well with very savoury dishes.

If you are looking for more summery salads, how about my:

• Balsamic Roasted Vegetable Rice Salad
• Grilled Tomato Asparagus and Chickpea Panzanella Salad
• Sweet Potato Gnocchi Tricolore Salad
• Nutty Rice Salad
• Tahini Noodle Satay Salad

Mango Berry Salsa (Vegan GF)

• Servings: 4 as a side
• Time: 5-10 minutes
• Difficulty: easy
• Print

A refreshing salsa made from fruits and vegetables that comes together in 5 minutes in one bowl. Perfect for sharing meals, BBQs and picnics, it is naturally vegan, gluten-free and full of colour.

Ingredients

• 250g ripe mango, cubed small (1 medium mango)
• 100g cucumber, small dice
• 50g pomegranate
• 50g blueberries, halved
• 1 spring onion, finely chopped
• 1 small bunch fresh mint, chopped
• Dressing:
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tsp maple syrup or vegan honey
• ½ tsp Dijon mustard
• Salt and pepper
• To serve: tortilla chips, extra pomegranate

Directions

1. Add the mango, cucumber, pomegranate, blueberries and chopped fresh mint to a mixing bowl and stir.
2. Add the dressing ingredients to a small bowl of jar and stir/shake to combine. Pour over the salsa and adjust the seasoning with salt and pepper.
3. Serve with your favourite tortilla chips and extra pomegranate.
4. Store leftover salsa in a sealed container in the fridge for 3 days.

Mango Berry Salsa

I hope you will enjoy this summery Mango Berry Salsa so please let me know what you think below. If you make this, tag me in your salads, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With mango salsa love x