Mango Salsa Lettuce Wraps

This tangy, sweet, and spicy mango salsa is perfectly served in a lettuce taco alongside delicious additions, such as vegan kebab pieces and co. Delicious as an addition to your next BBQ party and it brings a wonderfully summery feel to your feasting table! 

If you love spicy and spicy flavor combinations, then this spicy mango salsa recipe is truly for you! Created with grilled mango, which adds a wonderful sweetness but also mildly smoky flavor, and fresh green chili that packs a good punch. You can easily serve this mango salsa on its own or as a side dish - or add it to delicious lettuce wraps in combination with your favorite ingredients, just like I did on this occasion! 

Ingredients

• fresh mangos
• red onion
• red bell pepper (alternatively you can also use a sweet pointy red pepper)
• fresh green chili
• fresh coriander (swap for parsley, if you have none)
• fresh mint leaves 
• oil 
• apple cider vinegar (or any other light vinegar, such as red wine vinegar)
• brown sugar
• salt
• black pepper

To serve (optional):

• Pulled Oumph! or another protein source
• vegetable oil
• large romaine lettuce leaves
• Vegan chili mayo or guacamole to serve

Equipment

• BBQ (though optional, please see FAQ below!)
• a large mixing bowl
• chopping board and a sharp knife
• a small bowl to mix the dressing 

Instructions (Step-by-Step)

There are a few simple steps involved in creating this diced mango salsa, so let me briefly go through them, so you can soon make your own fresh mango salsa from scratch!

Step 1: Grilling the mango

To start with, let's prepare the mango and make it super juicy, sweet, and lightly smoky! For this recipe, I like to grill my mango on the BBQ. I simply find it adds a whole new level of flavor that's simply divine and brings this mango salsa to the next level.

Don't worry if you don't own a charcoal grill or simply don't want to spend the extra time to fire up the BBQ - you can also make this delicious vegan salsa with raw, uncooked mango or simply grill it in the oven. A few other options include using an electric grill or lightly searing the mango in a skillet on the stove.

To prepare the mango for the grill, slice off both halves of the mango around the stone. Leaving the skin on, score each mango piece in a criss-cross pattern and place it skin-down onto the hot BBQ grill. Leaving the skin on will help the mango stay together in one piece and will also make it easier to handle it when taking it off the BBQ again.

Step 2: Preparing the taco ingredients

If - like me - you're serving this grilled mango salsa as part of a lettuce taco, now is the perfect time to prepare the rest of your ingredients. Prep the Pulled Oumph according to packaging instructions (if using) and get everything ready to roll once your mango is readily grilled. 

Step 3: Assemble the salsa

When your mango is grilled and wonderfully seared, remove it from the BBQ and allow for it to cool down for 5 minutes to be a little easier to handle. Peel and cut the grilled mango into small cubes and add it to a large mixing bowl alongside the finely diced and rinsed red onion, red bell peppers, and green chili. By rinsing the red onion before adding it to the salsa, we ensure that the sharp taste of the onion is washed out mostly, and we get rid of the typical 'raw onion' taste, which I personally prefer. 

Sprinkle a handful of finely chopped fresh coriander and fresh mint into the mango mixture and stir to evenly coat. 

Step 4: Create the fresh salsa dressing

In a small jug, combine the ingredients for the salsa dressing. On this occasion, we're using oil, apple cider vinegar, brown sugar, salt, and black pepper. Whisk or shake the dressing to evenly combine all ingredients, and then drizzle it over the salsa. 

Give everything a thorough mix in order to evenly distribute the dressing. 

Step 5: Assemble the lettuce tacos

We're going into the final round! Finally, assemble your lettuce tacos: Scoop about 1-2 tablespoons of the mango salsa into each lettuce leaf, then top with 1-2 tablespoons of Pulled Oumph! and finish off with a delicious drizzle of chilli mayo or a dollop of homemade guacamole to serve. Simply divine! 

Extra tip: add a squeeze of fresh lime juice to take your mango salsa to the next level! 

How to serve mango salsa?

This mango salsa is simply delicious on its own, though I personally prefer it in lettuce wraps. It's very versatile and you can definitely experiment with it, however, here are some ideas: 

• lettuce wraps
• tacos
• as a side salad
• on its own
• on a burger
• with a potato salad
• as a fresh sprinkle on BBQ'd vegan proteins
• as bruschetta on toasted bread
• alongside tortilla chips!

Substitutions

Tacos - Instead of lettuce leaves, you can also use cornflour or wheat flour tacos to wrap your fillings and this mango salsa in!

Mango - If you're out of mango, then don't worry, as there are a few delicious alternatives to make a delicious salsa based on this recipe! Try grilled peaches or pineapple for example - both wonderful and tasty alternatives to using grilled mango in this salsa.

Green chili - To add a wonderful kick to this salsa, I love to finely dice a green chili and add it into the mix. If you don't have any green chili to hand, you can also use some jalapeno pepper or simply leave it out entirely if spicy is not your thing.

Red bell pepper - Instead of using red bell pepper, simply swap it out for its slightly-less-sweet sister: yellow pepper! Alternatively, sweet pointy red peppers are also a delicious option.

Herbs - You can totally make the salsa and dressing with dried herbs, however, the taste is not the same and I wouldn't recommend making this salsa with dried herbs. The freshness from the mint and coriander adds so much flavor to this salsa, that you wouldn't want to miss out on!

Apple Cider Vinegar - Personally, I'm a huge fan of using apple cider vinegar for all types of recipes, but if you don't have any to hand, then simply swap it out for another light vinegar, such as red wine vinegar. Stay away from swapping it out for something like balsamic vinegar however as the flavors are simply too different. 

Spicy Mango Salsa - Frequently Asked Questions

Can I make this mango salsa without a BBQ?

I love grilling the mango for an extra kick of flavor for this recipe, however, you can absolutely make this delicious salsa without grilling the mango upfront. Simply cut it raw into small cubes or grill it in your oven - I find that heating the mango upfront brings out some extra sweet juiciness that's simply delicious in this fresh salsa recipe. 

I don't have enough mango for the recipe, can I swap it out with something else?

Try swapping out part of the mango for equal amounts of pineapple or peaches - simply delicious! 

What is 'Pulled Oumph!'?

Oumph! is an amazingly innovative Swedish company that creates delicious plant-based frozen foods for awesome people. Their Pulled Oumph is primarily made from soy with a flavorsome sauce and holds a great texture fried or grilled. I love all the Oumph products and have been a big advocate of the brand for years, so if you're in the UK (or somewhere else in Europe), then definitely keep an eye out for these awesome products!

Here, in the UK, you can get them from the freezer aisle at Tesco, Asda & Iceland for example. 

This recipe is:

• 100% vegan
• wonderfully fruity and tangy
• mildly spicy
• delicious
• grilled on the BBQ
• naturally gluten-free
• the perfect addition to your BBQ!

If you love Pinterest - like me - you can pin any of the images on this page to your boards 😊 

More Vegan Recipes for the BBQ:

If you've loved these wraps, I'm certain you might also enjoy my Vegan Seitan Kebab Meat! It's also brilliant served in these lettuce wraps 😍

For your next BBQ party you might also enjoy these:

Print

You might also like to check out some of these delicious BBQ-friendly and vegan recipes from the blog:

• Grilled Seitan 'Chicken'
• Grilled Vegan Kofta
• Pineapple Curry BBQ Sauce
• Vegan Caesar Salad Dressing

Latest Recipes

*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

 © Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without prior permission. If you wish to re-publish this recipe, please get in touch via email. Thank you so much for supporting romylondonuk.com!