Mango Ginger Salsa

by Romy

Mango Ginger Salsa - vegan, GF & sugar free

Sometimes it just comes over me and I need that extra large serving of carbs. Do you feel me?? (Thanks for nodding, friend 🙂)

If this desire arises, my weapon of choice is often a large plate of  potato wedges fresh from the oven. They are wonderfully spicy, not too greasy and therefore healthier than storebought wedges, woohoo. For dipping  there is either ketchup, hummus or delicious Mango Ginger Salsa, homemade of course. Wanna know the recipe? Here we go…

Mango Ginger Salsa - vegan, GF & sugar free

This is a really quick one and turns ‘boring’ wedges into an exotic & fruity dipping experience. I love everything about dipping, anyway. Forks & knives aren’t an invention made for me. 😋 All you need for your salsa are 9 simple ingredients, most of which (if not all) you already have at home, and 10 minutes time.

Mango Ginger Salsa - vegan, GF & sugar free

While your wedges are getting crispy in the oven, you can easily whip up some wonderfully fresh salsa. Bonus: no strange ingredients, no flavor enhancers, no sugar.

Mango Ginger Salsa - vegan, GF & sugar free

Of course, the salsa also goes well with veggie patties or grilled stuff. Whatever combo you like. 💚 Let‘s do this! Your reward will be a giant plate of homemade wedges served with delicious Mango Ginger Salsa with which you can cozy up on your couch tonight. Sounds like a good idea to me.

Mango Ginger Salsa - vegan, GF & sugar free

Happy dipping & bon appetit! XO, Romy



Mango Ginger Salsa
This delicious salsa is super easy and fast. The exotic fruity taste goes perfectly with burgers, grilled goodies or simply french fries. Let's dip!
1 glass full
Cook Time
10 mins
Total Time
10 mins
Course Tags: Dip, Side Dish
Tags: dip, gluten-free, mango, plant-based, sugar-free, vegan
  • 1 cup | 150 g cherry tomatoes
  • 1 ripe mango
  • 1" | 2,5 cm fresh ginger, peeled
  • 1/2 onion, peeled & diced
  • 1/2 tsp Garam Masala
  • 1/2 tsp garlic powder
  • 1/4 tsp dried chili flakes (or more, if you like it hotter)
  • pinch of sea salt
  • juice of 1 lime
  1. Wash the cherry tomatoes and cut them into small pieces.

  2. Peel and stone the mango and cut it into small pieces as well. Then grate the ginger.

  3. Put all the ingredients in a bowl and stir well.

    Taste it and adapt seasoning, if necessary.

  4. The salsa tastes best fresh, but if you don’t want to eat it right away, store it in a sealable glass in the fridge. There your salsa will keep fresh for a couple of days.

I always choose organic produce whenever possible. It‘s not only better for my health (and yours, too), but also for our environment. 🌍💫💚

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