Mango Salsa

Are you looking for something that will bring the WOW back to your regular favorites? Try adding this Mango Salsa to your salads, tacos, burritos and more!

Mango Salsa

I’ve been a fan of fruit salsa’s long before I ate plant-based. There is something about the sweetness and spiciness mixed together that I find irresistible. Fruit salsas, especially Mango Salsa, will elevate your favorite recipes to a whole new level.

It’s no secret that I love salsa. I have salsa almost every day. Mexican food is my favorite and we almost always have something I can pour salsa on. In the summer when my favorite fruits are in season, I might go a little overboard with all the wonderful salsa combinations.

Mango Salsa

Today, I’m going to focus on this incredibly easy Mango Salsa recipe!

Trust me, if you bring this to a potluck or share it with friends, they will devour it and want the recipe. It doesn’t’ matter if they are plant-based, they will love it.

You can serve it on salad, my Mango Black Bean Salad is very similar to this, just add black beans and greens. In fact, I’d rather have Mango Salsa than any salad dressing!

Mango Salsa

Mango Salsa

If you like mango, you are going to love this super simple Mango Salsa. Feel free to change it up to suit your taste.


  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt


  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

You can serve this salsa with just about anything! If you need some ideas, try it with tortilla chips, Lentil Tacos, Breakfast Tacos, Taco Salad, Veggie Burger, Tofu Scramble or Southwest Tofu Scramble, or anything else you can think of.

I’d love to hear how you enjoy this Mango Salsa! Don’t forget to pin this recipe and add it to your meal plan! I’ve pinned it in my “Favorites” board.

Mango Salsa

Mango Salsa

This easy and delicious Mango Salsa will wow your friends! It's terrific with chips and equally good on salad or tacos!
Prep Time15 mins
Total Time15 mins
Course: Snack
Keyword: Salsa


  • 1 pint grape tomatoes diced
  • 1 mango diced
  • 1 jalapeno diced
  • cup red onion diced
  • ½ cup cilantro chopped
  • 1 lime, juiced about ¼ cup
  • 1 pinch salt


  • Dice tomatoes and place them in a medium sized bowl.
  • Add the remaining diced ingredients and gently stir.
  • Add the chopped cilantro, lime juice and salt.
  • Mix well and serve.


Serve immediately or store in air tight container in the refrigerator for no more than 5 days.

One Pot Broccoli and Rice

One of my husbands favorite plant-based meals has always been my Broccoli Rice Casserole. I’ve simplified it into a quick and easy one pot meal that can be made in a skillet. I hope you love this One Pot Broccoli and Rice Skillet as much as he does!

One Pot Broccoli and Rice

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This is actually the third version of this recipe on my site! In the first, you have to cook the rice, and the sauce, and the broccoli and combine. It’s not hard but it’s a lot of dishes. The second version is a Crock Pot recipe that is really easy but takes hours to cook. I also make it in the Instant Pot but I haven’t shared that version yet.

This version of my Broccoli and Rice is done in less than half an hour! I changed up the ingredients a bit to make this quicker version. The biggest change was using Jasmine rice. I used to always use brown rice but it take about 45 minutes to cook on the stove.

When I asked my readers what they wanted, most said quick and easy recipes so that has become my focus! I want to help you!

One Pot Broccoli and Rice

When I made this, we eat it as a main dish. It works well as a side dish as well. I think it’s one of those perfect dishes, like my Mexican Casserole, that can be made as is to keep plant-based eaters happy but served with a side of meat for family members who aren’t on a plant-based diet.

This recipe makes 4 servings when eaten as a main dish. It reheats well, my husband always takes the leftovers to work for lunch and heats it up in the microwave.

When I asked my readers what they wanted, most said quick and easy recipes so that has become my focus! I want to help you!Click to Tweet

Plant-Based Broccoli and Rice



  1. In a skillet with a lid, bring your water to a boil.
  2. Add rice and seasoning and stir well. Turn the heat down to a low simmer and cover with a lid.
  3. Cook for 10 minutes.
  4. Stir well, and add 1 cup of plant-milk and all your broccoli. Cover with the lid. If you feel like it’s too dry, you can add 1/2 a cup of water.
  5. Cook for 5-10 minutes or until broccoli is tender. I cooked for 5 and needed a couple more minutes, it will depend on your heat and the size of your broccoli.

This Broccoli and Rice came out perfect! We added a little more salt to our individual bowls.

Are you looking for quick and easy meals? 

BBQ Cauliflower Bites

I’ve seen the cauliflower buffalo wings on a dozen blogs. I love the idea but the problem is I HATE buffalo sauce.

In college I worked in a sports grill and I couldn’t even stand to carry the buffalo wings to my customers. The smell. Gag.

I have always loved BBQ though. Years ago friends and I would share boneless BBQ wings in our late night chats.

Just because I avoid chicken doesn’t mean I have to avoid barbecue sauce. Especially this Homemade BBQ Sauce.

Quick Note: You can make these with or without the breading. I’m sharing a gluten-free breading for the cauliflower but you can make it with wheat flour or skip the breading all together.

BBQ Cauliflower Bites

BBQ Cauliflower Bites


  • 1 head of cauliflower
  • 1 cup Gluten-Free flour blend
  • 1 cup unsweetened and unflavored plant milk (I use rice milk)
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 recipe Homemade BBQ Sauce


  1. Preheat oven to 450 degrees. Cover a cookie sheet with parchment paper and set aside.
  2. Rinse cauliflower and cut into two-bite-sized pieces (about 2 inches or so).
  3. In a medium bowl mix the rest of the ingredients (except BBQ Sauce) together. I recommend adding the milk a little at a time because you may not need the whole cup. Stir with a whisk until the batter is the consistency of pancake batter.
  4. Put a handful of the cauliflower pieces into the batter then remove with a fork and place it on the cookie sheet.
  5. Once all of the cauliflower pieces have been dipped in batter and arranged on the cookie sheet bake for 15 minutes.
  6. After 15 minutes carefully remove the hot cauliflower and dip them into the BBQ Sauce. Put them back on the cookie sheet and bake for 5 more minutes.


These BBQ Cauliflower Bites are best served right out of the oven.

Need more barbecue ideas? Try these delicious recipes!

Vegan BBQ Sandwich...You'll never guess the secret ingredient!

Vegan BBQ Sandwich

Grilled Portobello Burgers and Vegan Potato Salad

Grilled Portobello Burger

Incredible vegan and gluten-free avocado grillers

Avocado Grillers

What are your favorite things to barbecue? Don’t forget the sides like grilled corn, veggie kabob’s, potato salad and pasta salad!

Pizza Stuffed Mushrooms

I’ve got the answer to your pizza craving right here! You’ve heard of stuffed mushrooms but Pizza Stuffed Mushrooms are a whole new level of awesomeness!

If you like mushrooms you will love these. I recently posted a video on Instagram of my 4 year old enjoying these. If you don’t like mushrooms stay tuned and I’ll share my pizza hack with you!

Pizza Stuffed Mushrooms are vegan and gluten-free!

Pizza Stuffed Mushrooms


  • 2 8 oz packages of whole mushrooms (button or cremini)
  • 1/2 cup diced bell pepper, I used half red and half green
  • 1/2 cup diced tomato
  • 1/2 cup diced onion
  • 1 cup marinara


  1. Preheat oven to 350 degrees.
  2. Wash mushrooms gently and remove stems. Dice the stems and set aside a 1/2 cup for the mix.
  3. Remove the gills. This step is optional but it will allow more “stuffing” in the mushrooms.
  4. Place the mushrooms in a muffin pan, I used a mini muffin pan. If you don’t have a muffin pan use a pan with sides.
  5. In a separate bowl, mix together a 1/2 cup of the diced mushroom stems, bell peppers, tomato and onion. Next pour in the marinara sauce and mix it all together.
  6. Fill the mushroom caps with the veggie marinara filling.
  7. Bake for 20 minutes.
  8. Carefully remove from oven, there will be liquid in the pan. Allow to cool slightly before eating.

You can add other ingredients like artichoke hearts, olives, faux sausage/pepperoni or cheese if you are in to that sort of thing. I wanted a basic veggie pizza flavor. This is completely guilt free as written so go for it!

This recipe made about 20 stuffed Mushrooms. You can also make it with portobellos but expect to cook it a little longer. The portobellos at our store looked pretty beat up so I skipped them this time.

You will probably have extra filling that is great on pasta, potatoes or my Pizza Hack!

Pizza Hack

I’ve been trying out some new gluten-free, vegan, Sprouted for Life bread. Like many healthier breads, it is pretty sturdy. I used it for my pizza crust and OH MY GOODNESS it was so good! I’m still trying the bread out and haven’t used it with a sandwich yet but it tastes amazing with this! Just spoon some of the veggie marinara filling over the toast and bake for 10 minutes.

For more great recipes visit my Recipe Page!

Oil-Free Fried Rice and Gardein

This is a sponsored conversation written by me on behalf of Gardein . The opinions and text are all mine.
Oil-Free Fried Rice

I’ve been making oil-free fried rice since before we removed meat and dairy from our diet. I’ve never been a big fan of oil and would omit it every chance I got. This is one of those recipes that I didn’t even think of sharing but after having people ask about it, I decided it was time.

Like most of my recipes, it’s also really easy.

Oil-free Vegan Fried Rice

Oil-Free Fried Rice


  • 1/2 cup onion, diced
  • 3 cloves garlic, chopped
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 2-3 Tbsp’s Soy Sauce, Tamari or Braggs Liquid Aminos
  • 4 cups cooked Brown Rice
  • a little water as needed


  1. Heat skillet over medium heat. Sprinkle a few drops of water in the skillet to make sure it is hot.
  2. Once hot add the onions and garlic. Stir regularly. As the onions begin to brown (see the photo), pour a little water into the pan then give it a good stir. Continue to cook the onions repeating the step of adding water as often as necessary until the onions are translucent and soft.
  3. Add the veggies and stir them into the onions. Cover with a lid and cook until carrots are soft.
  4. Add the cooked rice and soy sauce and stir once more. Reduce the heat to low and heat until everything is warm.Oil-Free Fried Rice

Inspired by Chef. Created by You.

You can add a little more umph by adding Gardein™ to the dish! Gardein is deliciously meat-free and really convenient. I cooked the Mandarin Orange Crispy Chick’n in a skillet in just a few minutes. It’s so easy, you don’t even need a recipe! Cook the chick’n until it is nice and crispy. While it is cooking, defrost the sauce packet in a bowl of warm water. Once it is defrosted simply snip the corner off the sauce packet and pour it over the Crispy Chick’n. Stir it quickly so that all of the chick’n gets covered.

This was a huge treat for my 5 year old. He kept asking for more, then finally said, “Can I just have the whole bowl.”

If you want to try the Crispy Chick’n or the Sliders I made last month you can get a $1 off coupon on the Meet Chef page.

Gardein Mandarin Crispy Chick'n and Fried Rice

You can follow Gardein on Facebook, Twitter, Pinterest, Youtube, Instagram or the Gardein website.

Gardein Mandarin Crispy Chick'n and Fried Rice

This is a sponsored conversation written by me on behalf of Gardein . The opinions and text are all mine.

Comments submitted may be displayed on other websites owned by the sponsoring brand.