Roasted Mango Salsa

May  8, 2012
1 Ratings
  • Serves 4 cups
Author Notes

I'm a sucker for sweet/savory combinations and this one satisfies all my cravings at once. (Especially when served with an margarita on the rocks with salt.) If you've never roasted mangos before, you're in for a treat. Not only does the roasting transform the flesh into an earthy sweet flavor and silky texture that's great for savory dishes, but it also makes the mangos a breeze to peel and seperate from the pit. This salsa is delicious with chips and the aforementioned margarita (duh!), but also makes a classy companion for grilled salmon or pork. —Ms. T

What You'll Need
  • 2 ripe mangos (I used Manila)
  • 2 cups cherry or grape tomatoes
  • 1 tablespoon olive oil
  • 1 roasted red pepper (skin, seeds and ribs removed)
  • 1 roasted poblano pepper (skin, seeds and ribs removed)
  • 1 chipotle pepper in adobo sauce
  • 1 jalapeno pepper, minced (seeds removed)
  • 1/2 cup finely diced red onion
  • 1/4 cup fresh lime juice
  • 3 tablespoons chopped cilantro
  • 1 tablespoon kosher salt
  1. Preheat oven to 350 degrees. Place whole mangos (with skin on) on a baking sheet or shallow roasting pan. Toss tomatoes in olive oil, sprinkle with salt and place in a single layer on a second baking sheet. Place both in the oven, and roast tomatoes until soft and slightly charred (about 45 minutes), and mangos until fork-tender (about 1 hour). Allow to cool for at least 30 minutes.
  2. When cool enough to handle, cut mangos open and use a spoon to scoop the flesh into the bowl of a food processor. Add roasted tomatoes, roasted red pepper poblano, and chipotle peppers. Pulse several times until blended, but still slightly chunky.
  3. Scoop mixture into a bowl. Add jalapeno, onion, lime juice, cilantro, and salt and stir well to combine. Taste and adjust seasonings as needed.
  4. If your ingredients are still warm, chill for a bit in the fridge and serve salsa slightly chilled or at room temp.
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  • LeBec Fin
    LeBec Fin
  • AniQuadros
  • Ms. T
    Ms. T
A museum marketing professional 8 hours a day, and a gal who's dreaming, drooling, obsessing about food for the other 18 hours. Wait, that doesn't add up to 24? Oh, that's because I'm counting the hours I'm supposed to be working that I dream about food (don't tell my boss). Several years ago, I started a cooking club with six girlfriends...ten years later...many of our addresses and last names have changed, our palettes have gotten more sophisticated and the wine has gotten less cheap. We now usually sit at dining room tables like grownups instead of on cushions on the floor of studio apartments, and the conversations have shifted with the life stages...but we're still going strong, the food gets better every month, and nothing is more pleasurable than sharing an afternoon laughing, eating, and trading tips on recipes and life.

4 Reviews

LeBec F. May 10, 2012
i bet this might also be even better if you peeled and cubed the mango and THEN roasted it! lovely components;thx much
Ms. T. May 15, 2012
Glad you like the flavors. Let me know if you try it with the peeling and cutting first. In my opinion, that's just extra work! Maybe I'm just lazy, but in my experience, roasting whole mangos achieves the nice, earthy roasted flavor throughout the fruit and is SO much easier to separate the roasted flesh from skin and pit. And it all ends up in a happy chunky puree. I suppose if you wanted the mangos to remain in individual chunks, it might be worth the effort. But if the mangos are ripe, they'll break down anyway when you roast them. Keep me posted if you try it, you've got me curious!
AniQuadros May 9, 2012
This sounds delicious.
Ms. T. May 15, 2012