Here’s something super fresh with hits of sweet and spicy: mango salsa. It’s perfect for really hot days. Scoop up this salsa with tortilla chips or fry up a batch of fried rice paper crisps. Spoon it over salads or tacos or eat it straight out of the bowl!
Over the summer, I’m going to be focusing on making simple recipes. Ones that use fresh produce and can be made quickly. My motivation in the kitchen has been blah recently. Most of them will be ones you can take out onto your porch or patio. Enjoy them under the sun!
Can spring roll wrappers be deep fried?
Yup! This is a spring roll wrapper fried in screaming hot oil. It provides a nice texture and delicate crunch.
The spring roll wrapper instantly puffs up when it hits the oil. Take it out of the oil and hit it with some seasoned salt right away. I blended flaky sea salt and garlic powder together.
Key Ingredients for this Mango Salsa
Diced ripe mango: This will add a soft, velvety and sweet component to your salsa. Here’s a guide on how to cut a mango!
Diced red onion: This adds an astringent bite and crunch to the salsa. If you want to tone down the red onion’s flavor, try soaking it in ice cold water for about 10 minutes.
Fresh chopped cilantro: Look for vibrantly green cilantro with no wilting. There are cilantro lovers and cilantro haters. You know who you are and what to do.
Grated garlic: This adds a spicy, buttery taste to the salsa. Add more or less depending on your preference.
Minced jalapeño: This adds a kick that plays well with the sweetness of the mango and the freshness of the cilantro. Plus, the color is so pretty!
Lime zest and juice: This adds a clean, fresh and vibrant note to the salsa. Here’s a guide on how to zest one!
Flaky sea salt: This just adds a pop salt that pulls the bitter, sweet, herbaceous, spicy and fresh elements together. Maldon salt is really nice.
Fold all of your components together gently in a large prep bowl.
If you want to add in more components, try fresh diced avocado, black beans and/or diced red pepper.
Grab a beer, a book, a friend, your dog, some music or whatever makes you happy. Go outside if that’s your thing. Break off bite-sized pieces of your rice paper chips or the vehicle of your choice. Enjoy the freshness of the salsa. Wishing you happiness and peace this week! xoPrint
Mango Salsa with Fried Rice Paper Chips
- Total Time: 25 minutes
- Yield: 2-3 servings
- Diet: Vegan
A sweet and spicy mango salsa, served with deep-fried rice paper wrappers! This is a refreshing recipe that’s perfect for summer. Serve with chips or spoon over tacos for a refreshing flavor and pop of color.
for the salsa*
- 2 ripe mangoes, diced
- 1/3 cup red onion, finely diced
- 1/2 cup cilantro, chopped and packed
- 1/2 jalapeño, finely diced (use more or less to taste, or omit if you don’t like spicy)
- the juice and zest of 2 limes
- 1 clove garlic, grated on a microplane grater
- a few pinches of flaky sea salt
for the fried rice paper chips
- 6 rice paper wrappers (either keep whole or cut into 4 pieces with scissors)
- canola or grapeseed oil, for frying
- 1/2 tsp garlic powder, combined with 1/4 tsp flaky sea salt
to make the salsa
- Combine all of the salsa ingredients in a large prep bowl. Adjust any of the ingredients to taste.
to make the fried rice paper chips
- Place a couple of inches of oil into a pot with a diameter that is a bit larger than your rice paper. Heat over medium-high heat for several minutes. To test the oil’s readiness, place a chopstick into the oil, touching the bottom of the pot. Once bubbles form around the chopstick, you are ready to fry.
- Place a cooling rack or paper towels onto a baking sheet. Set aside.
- Place one piece of rice paper into the hot oil. It should sizzle and puff up immediately. If it doesn’t puff up immediately, toss that floppy disk away. Let your oil heat for about 2 minutes more and try again.
- Remove your puff from the oil with tongs and transfer to the baking sheet. Season immediately with a bit of the garlic salt.
- Repeat with the remaining pieces of rice paper.
Serve the salsa and rice paper chips immediately. The salsa can be refrigerated for a few days, but tastes best at room temperature. The chips can be left out for a few hours.
*Add ripe diced avocado, black beans and/or diced red bell pepper if you’d like.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizer, Snack
- Method: Chopped, Deep Fried
- Cuisine: American
Keywords: mango salsa, fried rice paper crisps, fresh mango salsa
This mango salsa can be served with any of these recipes!
Creamy Poblano + Cilantro Sauce
Pulled Jackfruit Sandwiches with Red Cabbage Slaw
Tofu Satay with Spicy Peanut Sauce
I’ve been super grateful for the Spring weather in Boston. Most days I’ve been out walking in the woods with my rescue dog, Harper. With Summer’s arrival, most of our usual trails are overgrown or teeming with bugs. We’ve had to do some work to find spaces that are more open and less bug-ridden. Some hidden gems have been found in the process. I’m grateful for the headache turning into an opportunity! I soak up Harper’s gentle nature and sweet spirit with each step.
Untamed. There are countless things to take away from Untamed. I love how Glennon describes how we all come into the world with a blueprint designed by society. This blueprint keeps us small and we don’t even realize it. We don’t need to follow a path that’s not in alignment with our own truth and wants and needs. We can find and define that by being authentic, brave, vulnerable and compassionate with ourselves and others. No matter where you come from or what your story is, there is no denying that all women want help, community, connection, purpose and to live our lives fully. Untamed shines a spotlight on blueprints designed by others. It empowers women to find, embrace and live their own truth—fully and untamed.
Stranger Things 4. We finished up ST4 over the holiday and loved it. What a great cast and a good blend of serious and funny. We can’t wait for season 5!
This is delicious! I never knew we could fry rice paper. Favorite new snack!!!
Thank you very much for sharing,
So happy you enjoyed, Trina! 🙂