Ingredients
- 2 ripe mangoes, diced small (about 2 cups)
- 1 large tomato (or 2 Roma), diced small (about 1 cup)
- 1/4 red onion, finely chopped
- 1 jalapeño, finely chopped — for those who like spicy (seed it or skip entirely for a milder version)
- 1/3 cup fresh cilantro, chopped
- Juice of 1 lime
- Pinch of flaky salt
- Pinch of ground cumin
- 1 bag Pho'nomenal Jackfruit Chips for scooping
You know the party dip problem. Someone shows up with the tortilla chip-and-store-bought-salsa combo. The bowl gets half-finished. Half the chips end up soggy. The flavor was fine. Nobody asks for the recipe. Mango salsa on Pho'nomenal Jackfruit Chips is the dip that gets eaten first. It's bright, fresh, slightly spicy, and the chips do something tortilla chips can't — they hold their crunch against the wet salsa, and the tropical-on-tropical pairing (jackfruit + mango) tastes intentional, not random. 10 minutes. No cooking. Bring it once and you'll be asked to bring it every time.
How to Make It
- Dice the mangoes and tomato small — you want pieces that fit on a chip.
- Combine mango, tomato, red onion, jalapeño, cilantro, and lime juice in a bowl.
- Add salt and cumin. Stir gently.
- Let it sit 10 minutes at room temp so the flavors meld.
- Open a bag of Pho'nomenal Jackfruit Chips. Scoop. Eat.
Why Jackfruit Chips Are the Right Vehicle
A tortilla chip is fine. But it surrenders to a wet salsa fast — by the time you're halfway through the bowl, the chips at the bottom have given up. Jackfruit chips hold up. They're drier than tortilla chips, which means they stay crisp under salsa — even with the extra juice the tomatoes bring. The natural sweetness pairs with the mango. And jackfruit + mango feels like one ingredient extended, not two competing ones. It's the chip the salsa was waiting for.
Swap It Up (Variations)
The base recipe is mango + tomato. But summer is a buffet of stone fruit and tropical fruit, and most of them work.
- Peach version: swap the mango for 2 ripe peaches, diced. Adds a slightly softer texture and a different sweetness profile.
- Pineapple version: 2 cups diced fresh pineapple in place of the mango. Brighter, sharper, more aggressive on the tongue. Great for spicier salsas.
- Strawberry version: 2 cups halved strawberries, smaller dice. Sweeter, almost dessert-adjacent. Skip the cumin, add a touch more lime.
- Mango + peach combo: 1 cup of each (keep the tomato). Layered flavor, summer's best version.
- Extra-spicy version: leave the jalapeño seeds in. Or add a thinly sliced serrano. - Milder version: skip the jalapeño entirely and add a diced red bell pepper for color + crunch without heat.
- Heartier version: add a half-cup of diced cucumber and a small handful of black beans. Closer to a chunky salad than a salsa. The structure (fruit + tomato + onion + heat + cilantro + lime) holds. The fruit and the heat level are the variables.
Make-Ahead Tips
The salsa is best 30 minutes to 2 hours after making — enough time for flavors to mingle without the fruit breaking down. - With tomatoes in the mix, keeps in the fridge for about 12 hours. Longer than that, the tomatoes start weeping and softening the mango. - If you're bringing it to a party, make it the morning of. Pack the chips separately.
The Pho'nomenal Party Dip Move
Bring this to one BBQ. You will be asked for the recipe. Bring it twice and you'll have a personal brand. One bag of Pho'nomenal Jackfruit Chips + one bowl of mango salsa = the dip everyone wants but no one brings.
