Mango Cilantro Salsa Sweet Delicious Plant Based Recipe

“Not enough!” You won’t hear that with this Mango Cilantro Salsa that’s perfect for cilantro lovers.

Mango Cilantro Salsa Vegan Plant Based Recipe

This salsa also turns out a bit thinner and “restaurant style,”  rather than super chunky.

Mango Cilantro Salsa Vegan Plant Based Recipe

It’s onion and shallot season in most parts of the US right now. I used red onion, scallions, and shallots because I had them, they’re beautiful, and together they add a more complex flavor than onions alone. But if you have just one or another, it’s not a deal breaker for sure. Just use what you have.

Mango Cilantro Salsa Vegan Plant Based Recipe

Mango Cilantro Salsa Vegan Plant Based Recipe

Mangos were deeply discounted for a while, and can still be found at bargain prices. Tomatoes might be a bit more pricey right now, though.

Mango Cilantro Salsa Vegan Plant Based Recipe

This is one of my favorite bowls. I found it at a yard sale last summer and snagged it for about a dollar. I love that it has the most lovely chips and tiny dents, like it’s struggled a bit to get where it is and remain whole, but here it is … holding all this delicious salsa just fine, thank you very much.

Mango Cilantro Salsa Vegan Plant Based Recipe

I thought about adding cherries, like one of the salsa recipes in my book Easy Affordable Raw, but cherries are just starting to come into season now and this was fine just as it is. Next time.

Mango Cilantro Salsa Vegan Plant Based Recipe
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Mango Cilantro Salsa

Simple, sweet salsa that's heavy on the cilantro. Quick and easy. 

Course Appetizer, Snack
Cuisine Vegan
Prep Time 15 minutes
Total Time 15 minutes


  • 1 cup coarsely chopped mango about one mango
  • 1 cup coarsely chopped tomatoes about one large tomato
  • 1/2 cup peeled, chopped cucumber
  • 2 tablespoons coarsely chopped red onion
  • 2 tablespoons coarsely chopped scallions
  • 2 tablespoons coarsely chopped shallots
  • 2/3 cup cilantro leaves, loosely packed
  • 1/4 cup lime juice from about one lime
  • 3 tablespoons diced jalapeno
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon red pepper flakes


  1. Prepare all the produce by washing and coarsely chopping most everything as indicated above. Dice the jalapeno a little smaller than everything else. 

  2. Place all ingredients in a food processor and pulse a few times until slightly macerated and well blended. That's it. 

  3. Serve with chips or pita bread, or use as a topping for tacos or sandwiches. Also makes a fantastic light dressing for salads.


I love this bowl and find it more beautiful because of its “imperfections.” It’s unique. Just like you … and me.

Mango Cilantro Salsa Vegan Plant Based Recipe



Lisa Viger Gotte

Hello! I'm Lisa, an artist, photographer, author, gardener, navel-gazer, and lover of the planet and all its inhabitants. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.

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