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!
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 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 & Notes
For the lettuce tacos
- Pulled Oumph! or another protein source, such as this homemade Seitan chicken, plus a little oil to fry it
- large romaine lettuce leaves
- Vegan chilli mayo or fresh guacamole to serve
For the mango salsa
- fresh mangos - make sure they are ripe and sweet but not overripe and squidgy
- red onion - finely dice and add the red onion raw. If you find raw onions too pungent, soak the diced onion in vinegar for 20 minutes. This will soften them and make them milder whilst keeping their flavor!
- red bell pepper - chop as fine as you can! Alternatively, you can also use a sweet red pepper
- fresh green chilli - finely diced
- fresh herbs - I like to use fresh coriander and mint leaves. You can also swap the coriander for some fresh parsley
- oil - for the dressing. I usually use extra virgin olive oil or sesame oil, but you can also use walnut oil for an extra flavor twist
- apple cider vinegar - or any other light, zesty vinegar, such as red wine vinegar
- brown sugar - for a little sweetness in the dressing
- salt & black pepper - to season to taste
Ingredient Substitutions
- Tacos - Use cornflour or wheat flour tacos instead of lettuce leaves to wrap your fillings and mango salsa!
- Mango - Don't have mango? Use peaches or pineapple as substitutes for a delicious salsa based on this recipe.
- Green chilli - Use jalapeño pepper or leave it out if you don't like spicy food.
- Red bell pepper - Swap red bell pepper for yellow pepper or sweet pointy red peppers.
- Herbs - Avoid using dried herbs, as the freshness of mint and coriander adds so much flavor to this salsa, but if you must, then go for the dried version!
- Apple Cider Vinegar - swap for another light vinegar like red wine vinegar. Don't use balsamic vinegar as the flavors are too different.
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)
Creating diced mango salsa is relatively simple, and can be done in just a few easy steps. Let me briefly walk you through the process so that you can make your own fresh mango salsa from scratch in no time!
Step 1 - Preparing the mango
To start with, let's prepare the mango and make it super juicy and sweet! Slice off both halves of the mango around the stone. Leaving the skin on, score each mango piece in a criss-cross pattern and use a spoon to scoop out the mango into small cubes.
Step 2 - Assemble the salsa
Add the diced mango into 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. Alternatively, you can soak the diced onion in a little bit of vinegar for 20 minutes to soften.
Sprinkle a handful of finely chopped fresh coriander and fresh mint into the mango mixture and stir to evenly coat.
Step 3 - 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 4 - Preparing the taco ingredients
Prepare the rest of your lettuce taco ingredients now! Follow packaging instructions to prepare your vegan protein, such as the Pulled Oumph or vegan chicken pieces. Why not drizzle them in a delicious vegan BBQ sauce such as this wholesome Pineapple Curry BBQ Sauce before adding them to your lettuce tacos? Get everything ready to roll once your mango is cut.
Step 5 - Assemble the lettuce tacos
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 chili mayo or a dollop of homemade guacamole. Simply divine!
Extra tip: add a squeeze of fresh lime juice to take your mango salsa to the next level and sprinkle them with a serving of vegan feta cheese!
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:
- in a soft wholewheat taco and alongside fresh guacamole
- as a side dish for your next BBQ
- on its own - cause it's simply divine as it is!
- as a topping on a burger
- with an Italian-style potato salad or sprinkled onto a fresh Grilled Zucchini Salad
- as a fresh sprinkle on Vegan Kofta
- as a tasty twist on bruschetta on toasted bread
as a dip alongside tortilla chips or fresh pitta bread - get scooping!
Recipe FAQ
Try swapping the mango for equal amounts of finely diced pineapple or peaches - simply delicious!
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 flavorful 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.
More Vegan Recipes for your next BBQ:
If you've loved these wraps, you should also try my spicy Sriracha Jackfruit Lettuce Wraps! And I'm certain you'll also enjoy this Vegan Seitan Kebab Meat, which is also brilliant served in these lettuce wraps - especially with this easy Oil-Free Vegan Salad Dressing drizzled over the top 😍
For your next BBQ party you should totally try these recipes as well:
📌 If you love Pinterest you can pin any of the images to your boards!
📖 Recipe Card
Spicy Mango Salsa Lettuce Wraps
Ingredients
- 450 g mangos finely diced
- ½ finely diced red onion rinsed
- 1 red pepper finely diced
- 1 green chili finely diced
- A handful of fresh coriander
- 3-4 tablespoon fresh mint
- 1 tablespoon oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To serve (optional):
- 1 pack Pulled Oumph!
- 1 tablespoon vegetable oil
- 6-8 large romaine lettuce leaves
- Vegan chili mayo or guacamole to serve optional
Instructions
- Grilling the mango: To prepare the grilled mango salsa, 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.
- Preparation: In the meantime, prepare the remainder of your taco ingredients (according to packaging instructions), such as Pulled Oumph! chunks, if using.
- Assemble the salsa: To assemble the mango salsa, 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 pepper, and green chilli.
- Make the dressing: Sprinkle in a handful of finely chopped fresh coriander and fresh mint, then combine the oil, apple cider vinegar, brown sugar, salt, and black pepper in a small jug and drizzle it over the salsa. Mix well to evenly coat the salsa in the dressing.
- Assemble the tacos: Assemble your tacos by filling 1-2 tablespoons of the mango salsa into a lettuce leaf, top with 1-2 tablespoons of pulled Oumph! and finish off with a drizzle of chili mayo or guacamole to serve.
Notes
- This spicy mango salsa is delicious served alongside savoury foods, grilled additions being perfect! For this recipe, I've added pulled Oumph, which is a 'pulled pork'-like texture and deliciously seasoned already, but feel free to get creative!
- You can create this mango salsa the day before you're looking to serve. The dressing will wonderfully spread throughout the salsa and create an extra layer of flavour when it's left to marinate longer.
- Instead of grilling the mango, you can also use it raw, grill in the oven, or sear in a hot skillet. However, I love the extra level of sweet and smoky flavours that come from grilling the mango and recommend you give it a go!
- Bonus tipp: add a squeeze of fresh lime juice to take your mango salsa to the next level!
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Petra
Made these wraps at my family bbq yesterday and they were delicious!