This take on mango salsa with ginger is so refreshing, it’s my variation of a restaurant-worthy, mango pico de gallo. It’s a must-have for pairing with grilled meats, BBQ, fried fish, and piled high on plantain chips. The zingy Filipino-inspired vinaigrette ties it all in for an addictive, tongue-hugging flavor. Tomatoes, ginger, and mango go next level with this inspired Asian salsa. You need this in your life. Trust me.
Updated on March 11, 2025
Table of contents
This is my day-dream recipe (I thought of it when I was day-dreaming) and if you don’t know, I love to eat good food, and I want you to eat those foods too!
I was so inspired by my love for sawsawan (Filipino dipping sauce) and my favorite, everyday snacks like salsa and chips….and this mango salsa with ginger was created.
The balance of flavors is all there. A little hot, acid, sweet, and with some creamy Manila style mango…there ain’t no more time for traditional salsa. I don’t even know if you call this salsa, but it helps with the understanding of the dish. This the mix-mix that takes the win.
WHATS GOOD ABOUT MANGO SALSA with ginger
- Healthy, all natural, and fresh. You can eat this whenever you want!
- Heat, spice, and sweet all together. The best of all flavors. Mango pico de gallo just went up ten levels.
- Perfect accompaniment to grilled food, BBQ, fried meats, fish, and other crispy-style protein.
- Easy to make snack.
- Lip-smacking delicious.
- Great as a party table item.
- Filipino Zesty Cucumber Tomato Salad
- Asian Rainbow Salad with Soba Noodle and Light Ginger Dressing
- Tamarind Ginger Cocktail aka The Magalang Mule
INGREDIENTS
Making Ginger Mango Salsa is simple with easy access ingredients. Take note, if you can find organic ginger root, it is far better than non-organic. The flavor is more potent with organic ginger root. If you use non-organic ginger, add a little extra to add more of the flavor.
Tomatoes – firm tomatoes like Roma work well. Remove seeds and wet part of the tomatoes when cutting.
Red Onion – cut in small cubes
Ginger Root – organic for best flavor if possible. Peeled and grated finely.
Yellow Mangoes – The yellow all over variety that is very sweet, creamy, and soft. Look for Ataulfo mango and/or Carabao mango.
Cilantro – organic for best flavor if possible. Be sure to wash very well.
Fresno Chilis – Popular with chefs worldwide, these red peppers are mild in heat and can really beautify a dish. Add in little by little to avoid too much heat all at once, to your preference. Take seeds out.
Do NOT substitute with jalapeno if possible. If you DO use jalapeno, then slice them ultra-thin and use less, so they still work with this recipe.
Vinaigrette
- white distilled vinegar – or red wine vinegar. Do not use apple cider vinegar.
- fresh squeezed lemon juice – do not substitute with bottled; needs to be fresh lemon
- salt
- white sugar
EQUIPMENT
- Mixing bowl
- Food grade gloves (optional) – Hands, sometimes, are the best for mixing.
- small bowl
- mandolin for slicing (optional)
HOW TO MAKE Mango Salsa with Ginger
The key is fresh ingredients and patting dry the veggies.
- Prep everything by washing and patting dry all veggies.
- Cut Tomato, onion, and mango in small cubes.
- Chop the cilantro.
- Grate or microplane the ginger.
- Slice the chilis very super-thin.
- Mix your vinaigrette in a small bowl. The white vinegar, fresh lemon, salt, and sugar. Mix very well.
- Put everything in a bowl and mix, mix.
- Serve and enjoy!
ADD INS AND VARIATIONS
This mango salsa variation is so delicious as it is. However, here are a few ways to mix it up for next time.
- add a dash of olive oil to the mix
- try on top of grilled shrimp
- try with bao bun tacos
- add a little avocado
Questions
Yes and No. You can store leftovers in a glass, air tight container for a day. I recommend eating this recipe fresh made, same day. Unlike other salsas that use roasted and puréed tomatoes, this recipe has fresh cut mango and tomato, which are far more perishable and lose freshness once they are cut and exposed.
Yes. Everything in this mango salsa with ginger recipe is gluten free.
Absolutely. There is no fat, it’s low calories, and made with all natural ingredients. This nutrient dense mango salsa is good for you food.
Use less salt and less sugar as you please, but the amount is very small.
Organic ginger is especially a super food. Overall, this recipe is an everyday food.
Mango Salsa with Ginger
Equipment
- knife
- bowl
- mixing spoon
Ingredients
- 1 Medium Yellow Mango Ripe – Ataulfo, Carabao, Manila/Philippine Mangoes – cut and dice all the fruit and discard seed
- 3 cups 6-7 Roma Tomatoes small diced, remove the wet and seeds part
- 1 tbsp Organic Ginger peeled, then grated finely
- ¾ cup Medium Red Onion small diced
- ½ cup Cilantro chopped
- 1 tbsp Fresno Chilies Take seeds out, sliced very thinly
Vinaigrette
- 1 tbsp White distilled Vinegar
- 2 tbsp Fresh Lemon freshly squeezed
- 1½ tsp Sugar
- ½ tsp Salt
Instructions
- Wash well, pat fully dry, and cut all ingredients. See ingredients for prep instruction. Chop accordingly. Grate the ginger.
- Make the vinaigrette in a small bowl and mix well until sugar dissolves.1 tbsp White distilled Vinegar, 2 tbsp Fresh Lemon, 1½ tsp Sugar, ½ tsp Salt
- Mix all those veggie salsa ingredients into a bowl. Fold and mix well. Do this before adding vinaigrette.1 Medium Yellow Mango, 3 cups 6-7 Roma Tomatoes, 1 tbsp Organic Ginger, ¾ cup Medium Red Onion, ½ cup Cilantro, 1 tbsp Fresno Chilies
- Then, pour over the vinaigrette.
- Fold and mix everything together gently until well incorporated.Serve and enjoy!
Notes
- serve with fresh made rice crackers
- serve with roasted, grilled, or fried proteins such as…
- on top of grilled shrimp or salmon
- alongside rotisserie chicken
- next to beef or pork skewers
- with fried fish
- dressed on top of grilled or fried eggplant
- serve on top of bao bun tacos
- serve with chips or plantain chips
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