Mango Salsa is a fresh mango and red pepper salsa dip. It is a versatile, vegan summer salsa that one can eat with burritos, rolls, nachos, or tortilla chips. This is an easy, one-bowl mango salsa dip recipe.
What is salsa?
Salsa is a rustic side dish originating in Mexico. Its main ingredient is tomato (try my fresh tomato salsa ). Salsa is a real outburst of flavours. Unlike other sauces, salsa is not entirely smooth in texture. It has a chunky, coarse texture.
It is one of the best dips to scoop with chips or flavour the tacos.
There are a variety of salsa recipes and versions. It can be made with tomato, roasted corn , avocado, cucumber, red bell pepper, or fresh mango.
I am sharing an easy, gluten-free, vegan mango salsa recipe with the perfect balance of sweet and spicy flavours.
Salsa Ingredients
Mango red pepper salsa is a multi-purpose condiment made of ripe mangoes, red peppers, and other fresh flavours that are perfect for the summer season.
Base: The main ingredient of this salsa recipe is fresh, sweet, and ripe mangoes. Red pepper and green chilli make the salsa hot and spicy.
Herbs: Use either cilantro, basil, coriander, or parsley .
Dressing: Honey, lemon juice, salt, cayenne pepper, black pepper, or pure extra virgin olive oil can be added to make the salsa bit saucy.
How To Make Mango Salsa
Step 1: Choose some ripe, sweet mangoes. Peel and chop them into 1-inch cubes. (For every two mangoes, add one medium-sized red bell pepper. This is the proportion to be followed for the right flavour notes in the salsa.) Chop the bell pepper into small cubes as well. Add small red onion and a handful of finely chopped fresh herbs.
Step 1
Step 2: For the seasoning of the salsa, whisk together lemon juice, salt, and any olive oil using a whisk or a fork. Now, pour the dressing over the salsa and gently toss the salsa. Cover with cling film or a lid and chill for 20-30 minutes before serving.
Step 2
Serving Suggestion
Serve mango pepper salsa with chips, nachos, grilled BBQ meats, or as a refreshing summer dipping sauce.
Layer it inside the burritos or tacos for a fresh riot of flavours.
Slice your favourite bread, grill it briefly, and top each slice with homemade mango pepper salsa.
You can store leftover salsa in an air tight container for 2 – 3 days.
Fresh Mango Salsa
More Mango Recipes
- Mango Shrimp Salad
- Mango Milkshake
- Mango Ice Cream
- Mango Iced Tea
- Mango Mojito
- Mango Lassi
- Mango Dip
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup firm ripe mangoes, peeled and diced
- ▢ ½ Cup red bell pepper, seeded and diced
- ▢ ½ Cup red onion, finely chopped
- ▢ 1 – 2 jalapeno pepper or green chili fine chopped
- ▢ ¼ Cup fine chopped cilantro or coriander
- ▢ Juice of one lemon
- ▢ Salt to taste
- ▢ ¼ Cup extra virgin olive oil
Instructions
- Combine diced mango, red bell pepper, onion, chili and cilantro in a bowl.
- Add salt. Mix and gently mash nicely using a fork.
- Pour olive oil, lemon juice and mix the salsa nicely. Taste and adjust the seasoning accordingly.
- Set the salsa aside for few minutes or keep in the fridge before serving for flavors to mature.
- Serve fresh mango salsa with nachos or chips.
Recipe Notes:
- Try to use mangoes with a firm and sweet or semi-sweet pulp. Avoid using green/raw mangoes.
- After mixing dressing to the salsa I always keep it for 20 – 30 minutes aside or in the fridge for the flavors to mature.
- You can also replace mangoes with peaches if mangoes aren’t currently in season in your part of the world.
- Adjust the number of green chilies as per personal preference.
Nutrition
We follow a strict NO SPAM Policy
Fresh Mango Salsa
Equipment
- Mixing Bowl
Ingredients
- 2 Cup firm ripe mangoes, peeled and diced
- ½ Cup red bell pepper, seeded and diced
- ½ Cup red onion, finely chopped
- 1 - 2 jalapeno pepper or green chili fine chopped
- ¼ Cup fine chopped cilantro or coriander
- Juice of one lemon
- Salt to taste
- ¼ Cup extra virgin olive oil
Instructions
- Combine diced mango, red bell pepper, onion, chili and cilantro in a bowl.
- Add salt. Mix and gently mash nicely using a fork.
- Pour olive oil, lemon juice and mix the salsa nicely. Taste and adjust the seasoning accordingly.
- Set the salsa aside for few minutes or keep in the fridge before serving for flavors to mature.
- Serve fresh mango salsa with nachos or chips.
Video
Notes
- Try to use mangoes with a firm and sweet or semi-sweet pulp. Avoid using green/raw mangoes.
- After mixing dressing to the salsa I always keep it for 20 - 30 minutes aside or in the fridge for the flavors to mature.
- You can also replace mangoes with peaches if mangoes aren’t currently in season in your part of the world.
- Adjust the number of green chilies as per personal preference.
Nutrition
Millet Khichdi is a nutritious Indian khichdi with millets, lentils, and vegetables. It is a wholesome, one-pot, vegetarian comfort food that will keep you full for hours.
What is a Millet?
Millet is a type of cereal grain that is very tiny, almost like a seed . Wide varieties of millet are cultivated and consumed across Africa and Asia. It has been recently declared a superfood in India.
Research has revealed that I ndian millets are nutritionally superior to wheat and rice as they are rich in protein, vitamins and minerals. They are also gluten-free and have a low glycemic index. India is among the top 5 exporters of millet in the world.
Millets are naturally gluten-free and a plant-based vegan ingredient.
Vegetable Millet Khichdi
Indian Khichdi is one of my favourite comfort food. It i s an easy-to-cook , wholesome, fulfilling meal that takes less than 30 minutes to prepare. You can cook it in a pressure cooker or an instant pot .
I am sharing a vegetable khichdi recipe with millet, two types of lentils, and a lot of vegetables. This khichdi recipe replaces rice with millet to increase the dish’s nutritional value.
Ingredients Required
- Millet: I use Brown Top Millet for this khichdi recipe. You can use foxtail, little millet, sorghum, pearl millet, or any other variety.
- Lentils: You need yellow moong and pink masoor, or use either of them.
- Vegetables: From French beans, carrots, broccoli, potato, green peas , sweet potato, spinach, and cauliflower, to zucchini and pumpkin , you can add various vegetables to the millet khichdi.
- Spices: Red Chilli Powder, Turmeric Powder, Garam Masala , Cumin, Cloves, Whole Dried Red Chilli
- Cooking Oil: You can use ghee, coconut, or refined vegetable oil to make khichdi. My favourite is ghee. It gives a sweet taste and a rich aroma to the dish.
- Other Ingredients: Onion, Tomato, Ginger Garlic Paste , Asafoetida (hing), Salt, Water, Coriander Leaves
How To Make Millet Khichdi
Step 1) Rinse the millet with water. Transfer it to a bowl and soak it in water for 30 minutes.
Step 2) Combine both lentils in a bowl. Rinse them with water, then soak them in water for 15 minutes.
Step 3) Heat oil in a pressure cooker. Once hot, add cumin, cloves, dried red chillies, and asafoetida. Saute briefly to release the aroma and infuse flavour into the oil.
Step 4) Add onion and saute them till they turn light brown.
Step 5) Next, add ginger garlic paste, tomato, salt, turmeric powder, and red chilli powder. Stir to combine. Saute the masala till the tomatoes break down.
Step 6) Add soaked vegetables, millet, and lentils. Saute for 2 minutes.
Step 7) Add water, mix, and pressure cook millet khichdi for two whistles over low heat.
Once you open the lid of the pressure cooker, add ghee, coriander, and mix one last time. Millet Khichdi is ready to serve.
Serving Suggestion
Like any other Indian khichdi, millet khichdi tastes excellent with curd, papad, pickle , and fresh kachumber salad . You can serve it with refreshing pomegranate raita or masala chaas also.
Store the leftover khichdi in an airtight container in the refrigerator for 2 – 3 days. Reheat in a microwave or a stovetop pan. Add ¼ cup of water while reheating to get the desired consistency.
More Indian Khichdi Recipes
- Dal Khichdi
- Oats Khichdi
- Dalia Khichdi
- Urad Dal Khichdi
- Chana Dal Khichdi
- Sabudana Khichdi
- Lehsuni Palak Khichdi
- Vegetable Masala Khichdi
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you
Ingredients
- ▢ ⅓ Cup millet
- ▢ ⅛ Cup yellow moong dal
- ▢ ⅛ Cup pink masoor dal
- ▢ 2 tablespoon ghee
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 2 cloves (laung)
- ▢ 2 dried red chillies
- ▢ ¼ Cup chopped onion
- ▢ 1 tablespoon ginger garlic paste ( see recipe )
- ▢ ¼ Cup chopped tomato
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chilli powder
- ▢ ½ teaspoon Garam Masala Powder ( see recipe )
- ▢ 1 Cup chopped mixed vegetables (carrot, potato, broccoli, peas)
- ▢ 2 ¼ Cup water
- ▢ 1 tablespoon chopped fresh coriander
Instructions
- Rinse the millet with water. Transfer it to a bowl and soak it in water for 30 minutes. Soaking reduces the cooking time of millet.
- Combine both lentils in a bowl. Rinse them with water, then soak them in water for 15 minutes.
- Heat oil in a stovetop pressure cooker. Once hot, add cumin, cloves, dried red chillies, and asafoetida. Saute for 20 – 30 seconds to release the aroma of spices and infuse their flavour into the oil.
- Add onion and saute them till they turn light brown. This takes 2 – 3 minutes.
- Next, add ginger garlic paste, tomato, salt, turmeric powder, and red chilli powder. Stir to combine. Saute the masala till the tomatoes break down.
- Add soaked vegetables, millet, and lentils. Saute for 2 minutes.
- Add water, mix, and pressure cook millet khichdi for two whistles over low heat. After two whistles, turn off the heat. Allow the steam to release naturally from the pressure cooker.
- Once you open the lid of the pressure cooker, add ghee, fresh coriander leaves, and mix one last time. Millet Khichdi is ready to serve.
- Serve Vegetable Millet Khichdi warm.
Recipe Notes:
- Do not pressure cook the khichdi for too long.
- Use the instant pot’s saute and pressure cooker modes to make this khichdi. The pressure cook time is 10 minutes.
- To make a vegan khichdi, use coconut or vegetable oil for cooking rather than ghee.
Nutrition
We follow a strict NO SPAM Policy
