Mango Salsa

While in the supermarket shopping for ingredients for this mango salsa, an accompaniment to my crave-able Chicken Lettuce Cups, I confess I had a panic moment. Low and behold, Montana supermarkets don’t carry ripe mangos in the summer.

Determined to pair chicken and mango as I’d originally planned, I took my chances and picked up a bag of frozen organic mangoes. And OMG. Frozen mangos are AH-mazing. In fact, arguably better than fresh. Why? They are perfectly cubed and ready to use, hold their shape well and are reliable and consistent in ripeness and flavor. Heck, I even used them to make some Mango and Strawberry Frozen Margaritas! (Recipe coming — promise!)

Chop away and enjoy this perfect accompaniment to any chicken dish!

Mango Salsa Recipe

Mango Salsa

Prep Time 15 minutes
Total Time 15 minutes


  • 2-3 mangoes OR one bag of frozen mangoes
  • 1 small jalapeno
  • 1/4 cup cilantro
  • 1 inch piece ginger peeled and grated
  • 1/2 teaspoon cumin
  • Juice and zest of 1 lime
  • Drizzle of olive oil


  1. Chop mangoes into desired cube size.
  2. If mangoes are frozen, I like to chop them frozen and set aside on cutting board to defrost.
  3. Remove the seeds from the jalapeño (or keep them if you like the heat).
  4. In a medium bowl mix jalapeño, cilantro, ginger, cumin, lime juice, lime zest and olive oil.
  5. Add mango.
  6. Mix to combine.
  7. Best served chilled.

 Nealy Fischer of Mayya Movement

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