Mango Tomatillo Salsa

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Servings: 1 Difficulty: Intermediate
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A vibrant, smoky-sweet salsa blending fresh mangoes with roasted tomatillos and ancho chiles.
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This Mango Tomatillo Salsa is a perfect balance of sweet, tart, and smoky flavors. The natural sweetness of ripe mangoes cuts through the acidity of the tomatillos, while roasted ancho chiles add a deep, earthy warmth. Roasted garlic and fresh cilantro bring aromatic depth, making this dip ideal for fish tacos, grilled chicken, or simply with tortilla chips. It’s a refreshing yet complex condiment that elevates any meal. The texture is chunky and fresh, offering a delightful contrast with every bite. Serve it chilled for the best flavor melding.

Mango Tomatillo Salsa recipe image
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Mango Tomatillo Salsa

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 543.5

Description

This Mango Tomatillo Salsa is a perfect balance of sweet, tart, and smoky flavors. The natural sweetness of ripe mangoes cuts through the acidity of the tomatillos, while roasted ancho chiles add a deep, earthy warmth. Roasted garlic and fresh cilantro bring aromatic depth, making this dip ideal for fish tacos, grilled chicken, or simply with tortilla chips. It&# 226;ÂÂs a refreshing yet complex condiment that elevates any meal. The texture is chunky and fresh, offering a delightful contrast with every bite. Serve it chilled for the best flavor melding.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC). Place ancho chiles and garlic cloves on a baking sheet.
  2. Roast chiles until puffed and fragrant, about 10-15 minutes. Roast garlic until soft and golden, about 30-40 minutes.
  3. Peel skin from roasted chiles. Remove stems and seeds if you prefer less heat; keep seeds for more spice.
  4. Peel roasted garlic cloves and mash into a paste.
  5. Hull and dice the tomatillos. Dice the white onion and mangoes.
  6. In a large bowl, combine diced mangoes, tomatillos, and onions.
  7. Add the mashed garlic, crumbled roasted chiles, and juice from two limes.
  8. Stir in 1 tablespoon of vinegar and chopped cilantro.
  9. Mix well until all ingredients are evenly distributed.
  10. Refrigerate for at least 1 hour to allow flavors to meld before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 543.5kcal
% Daily Value *
Total Fat 10.6g17%
Saturated Fat 2.5g13%
Cholesterol 102.0mg34%
Sodium 2039.7mg85%
Total Carbohydrate 78.0g26%
Dietary Fiber 6.9g28%
Sugars 23.9g
Protein 40.3g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother salsa, blend the mixture briefly in a food processor.

Store in an airtight container in the refrigerator for up to 5 days.

If fresh ancho chiles are unavailable, you can use dried ones; soak in hot water for 15 minutes before draining and chopping.

Adjust lime juice to taste depending on the sweetness of the mangoes.

Keywords: mango, tomatillo, salsa, ancho, chile, roasted, garlic, cilantro, lime, dip, vegan, smoky, sweet, tart, fresh, summer, taco, grilling, appetizer, side
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