Lemon Zest Mango Salsa Recipe

Lemon Zest Mango Salsa Recipe

How To Make Lemon Zest Mango Salsa

This mango salsa is a refreshing dip that’s made with slow-cooked tomato sauce, lemon, cilantro, and ripe mangos. Pair these with chips, beans, and more!

Preparation: 30 minutes
Cooking: 1 hour 5 minutes
Chill Time: 30 minutes
Total: 2 hours 5 minutes



  • 6tomatoes
  • ice water
  • 1tbspolive oil
  • 2garlic cloves,minced
  • ½cupfresh cilantro,chopped
  • 1lemon,zested and juiced
  • 3tomatoes,diced
  • 2green bell peppers,diced
  • 2ripe mangoes,peeled, pitted, and diced
  • ½Spanish onion,diced
  • 2garlic cloves,minced
  • 1tbspvinegar
  • habanero peppers,diced


  1. Bring a large pot of water to a boil, then add 6 tomatoes. Boil the tomatoes for 1 to 2 minutes until the skin starts to peel.

  2. Remove the tomatoes with a slotted spoon, then place in a bowl of ice water for 5 minutes until cool enough to handle.

  3. Peel the skin, cut in half, and remove the seeds. Blend the seeded tomatoes in a blender until smooth.

  4. Heat the olive oil in a skillet over high heat. Cook and stir 2 cloves of garlic for 1 to 2 minutes until fragrant.

  5. Add the pureed tomatoes, cilantro, and lemon zest, then bring to a boil, lower the heat, cover, and simmer for about 1 hour.

  6. Place 3 diced tomatoes, green bell pepper, mangoes, onion, and 2 cloves of garlic in a large bowl. Pour the tomato mixture into a bowl, then stir to coat.

  7. Add the lemon juice, vinegar, and habanero peppers, and mix well.

  8. Chill in the refrigerator for at least 30 minutes.

  9. Serve with chips, and enjoy!


  • Calories: 108.43kcal
  • Fat: 2.41g
  • Saturated Fat: 0.39g
  • Monounsaturated Fat: 1.40g
  • Polyunsaturated Fat: 0.40g
  • Carbohydrates: 22.27g
  • Fiber: 4.26g
  • Sugar: 16.87g
  • Protein: 2.63g
  • Sodium: 10.53mg
  • Calcium: 35.36mg
  • Potassium: 590.79mg
  • Iron: 0.79mg
  • Vitamin A: 116.08µg
  • Vitamin C: 95.60mg
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