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Mango Pomegrante Salsa Recipe

Mango Pomegranate Salsa

Highlighting the bright crisp flavours of the pomegranate, mixed with sweet mango, peppers, onions, cucumbers and tangy lime juice.
Prep Time 20 minutes
Total Time 20 minutes
Course Condiment
Cuisine French, Provencal
Servings 4 people


  • 1 firm ripe mango finely chopped (brunoise)
  • 1 large pomegranate seeded
  • 1 red bell pepper brunoise
  • 1/2 Red onion brunoise & soaked in cold water
  • 1/2 Cucumber seeded & brunoise
  • 3 Limes juiced & zest
  • 1 bunch fresh cilantro roughly chopped
  • fat pinch chilli flakes to your liking
  • to taste Salt and Pepper
  • drizzle of olive oil


  • Toss all ingredients together in a bowl, call over some friends and serve!
  • Great with a lovely pomegranate rosé sangria too!


** Brunoise is the term for finely chopped. It is defined as a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a “brunoise” cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice [source: wikipedia]
**Note about lime juice... squeeze only until juice stops flowing, don’t over squeeze the lime as you end up with bitterness.
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