Spicy and tangy mango and tomato salsa

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 and 1/2 cups
Author Connie Veneracion


  • 4 to 6 plump tomatoes
  • 1 large onion
  • 2 finger chilies
  • 1 semi-ripe mango
  • salt and pepper to taste
  • kalamansi (or lime or lemon) juice, to taste


  • Cut each tomato in half vertically and squeeze out the seeds. Discard the seeds. Cut the tomatoes into small cubes.
  • Peel the onion and give it a regular chop (see how to chop, illustrated).
  • Cut the mango open, discard the stone and cut the flesh into the same size as the tomato cubes.
  • Toss all the cut ingredients together with a bit of salt and pepper.
  • Drizzle in kalamansi (or lime or lemon) juice, toss and taste. Add more salt, pepper or kalamansi juice, as needed.
  • Transfer the salsa to a covered container and keep in the fridge until needed.


Salsa tastes better if allowed to sit for an hour before serving.