This fresh Carob Mango Salsa paints an imagery of sunny days in a bowl. It is made with almost ripe mangoes, Roma tomatoes, sweet onions, jalapeño, ginger and lime. Essentially all the rich summer produce converge to create a fruit flavor explosion with every scoop! It has a terrific sweet and spicy tang with a vibrant tropical flair that complements any dish or choice of chips. Super simple to make, it is delicious plain as a salad, as appetizer with tortilla chips, or as spectacular garnish for fish tacos and/or grilled meat.
Naturally Sweet and Spicy Carob Mango Salsa
There is no artificial sweetener or refined sugar in this recipe at all. The fruits’ juicy sweetness cuts through the heated yet tangy profile that’s courtesy of the carob syrup, lime juice and jalapeño. No carob syrup? No problem. You may substitute carob powder! We put a note about this in the recipe below.
Want to kick up the heat? Leave the seeds in your pepper! Make sure to actually taste the jalapeño first. Some of them can be extra hot. Feel free to make adjustments based on preference. Or if you’d rather tame the heat, substitute bell pepper.
Helpful Tips When Making Salsa
- Make sure that your mangoes and tomatoes aren’t overly ripe. “Almost ripe” is recommended since ripe fruits will easily turn into mush in the salsa so opt for mango (for example) with some firmness to it.
- This recipe offers plenty of room for customization. For added crunch, you may fold in a cup of diced cucumber, red bell pepper, or jicama.
- To balance out the sweet heat and to have some extra creamy texture, consider adding diced avocados. This will help if you find the mango salsa too acidic.
- If you prefer cilantro over parsley, you may choose that route too!
How To Store Carob Mango Salsa
Store any leftover mango salsa in an airtight container in the refrigerator for up to three days. It will be best in the first day or two. However, after that, although it is still safe to eat, it will begin to break down and become mushy. So serve and enjoy it immediately!
RECIPE. Carob Mango Salsa
- 1 lb roma tomatoes (approximately six pcs), chopped
- 2 large mangoes (ripe or almost ripe) diced
- 1/2 cup parsley, chopped
- 1/4 cup jalapeño peppers (seeds removed), finely chopped
- 1/4 cup sweet onion, finely chopped
- 1 1/2 tbsps fresh ginger, peeled and finely chopped
- 3 sprigs green onion finely chopped
- 2 tbsps zest of one lime
- 2 tbsps lime juice (fresh)
- 1/2 tsp salt
- 1/4 tsp cumin
- 6 tbsps The Australian Carob Co. Carob Syrup
- Thoroughly mix the ingredients and then mix in the carob syrup.*
- Mix very well, cover and refrigerate to let the flavors merge.
- Serve immediately. It is delicious plain as a salad, as appetizer with tortilla chips, or as spectacular garnish for fish tacos and/or grilled meat.