Mango Citrus Salsa

Mango Citrus Salsa | Paleo + LifeWe are having another cool Portland morning, which is bittersweet. I feel the summer slipping away. At this time of year, the earth seems to spin just a little bit faster every day. Any minute now, the whirlwind of autumn busy-ness will begin: school shopping, new schedules for the kids, cleaning up the garden, prepping for Halloween … even though I won’t have classes myself, there is still plenty to do. I love autumn and look forward to it every year.

Despite my love for autumn, though, I have always had a special place in my heart for the simple pleasure of summer food. This salsa is my way of stretching out that pleasure just a bit longer.

The sweet mangos and hot peppers would be fantastic on their own, but the bright tang from the lime and the musk of grapefruit both brighten and deepen the flavor. I aimed for a medium level of heat in this particular salsa, so I seeded one pepper and left the other intact. Making salsa yourself means cook’s choice: if you prefer your salsa less spicy, seed both peppers. I found the bright orange Bulgarian carrot peppers at my local farmer’s market, but whatever peppers you have available will do just fine. This is delicious with fish or meat, especially roast pork.

Mango Citrus Salsa


  • 1 large mango (if using ataulfo mangoes, use two or three)
  • 1/2 grapefruit
  • 1 lime
  • 2 scallions
  • 2 peppers (I used one jalapeno and one Bulgarian orange pepper)
  • 1/2 bunch cilantro
  • Salt to taste


  1. Peel and slice mango, discarding the seed. Dice flesh into chunks and place them in a bowl. (If mangoes are not in season, thaw a bag of frozen mango chunks).
  2. Peel the grapefruit. If you want especially neat pieces, use a grapefruit knife to section the fruit. Otherwise, peel the individual slices of fruit, break into chunks, and add to the bowl. Repeat with the lime.
  3. Slice scallions thin rounds. Add to bowl.
  4. Slice one pepper into rings and add to the bowl. Slice the second pepper in half; remove seeds and cut into half rounds. Add to the bowl.
  5. Mince the cilantro (you should have approximately 3 tablespoons). Add to the bowl.
  6. Stir the mixture until well-combined. Season with salt to taste. Refrigerate for at least 30 minutes or until ready to use.

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