If you’re craving something light, vibrant, and packed with flavor, this mango ceviche recipe is the answer! It’s a tropical twist on the classic ceviche, using fresh, juicy mangoes instead of seafood, making it entirely vegan.
Perfect for dipping with tortilla chips, topping on tacos, or even as a side for salads, this dish is sure to brighten up any table.
The combination of sweet mangoes, zesty lime, and the colorful crunch of peppers creates a refreshing dish that everyone in the family will love. Let’s dive in!
Try this another easy recipe with mango Chicken Tinga Bowl!
Contents
What You’ll Need for This Recipe:
- Fresh Mangoes (2 large, diced)
- Red Onion (½, thinly sliced)
- Lime Juice (3 limes, freshly squeezed)
- Orange Juice (1 orange, freshly squeezed)
- Red Bell Pepper (1, finely diced)
- Yellow Bell Pepper (1, finely diced)
- Chili Pepper (1, finely minced – choose from habanero, Fresno, or common chili)
- Cilantro (¼ cup, chopped)
- Salt (to taste)
Pro Tips
- Choose ripe mangoes: Opt for mangoes that are slightly soft to the touch for the best sweetness.
- Handle chili peppers carefully: Use gloves to avoid irritation, especially when using habanero.
- Customize the spice level: Adjust the chili quantity to suit your family’s heat tolerance.
- Marinate for optimal flavor: Let the ceviche rest for at least 10 minutes to meld the flavors.
- Serve immediately: Mango ceviche is best enjoyed fresh to retain its vibrant texture.
Tools You’ll Need
- Cutting board
- Sharp knife
- Citrus juicer
- Large mixing bowl
- Small mixing bowl
- Serving bowl
Substitutions and Variations
- Avocado Addition: Add diced avocado for creaminess and extra nutrition.
- Shrimp Option: For a pescatarian version, mix in pre-cooked shrimp.
- Fruit Swap: Substitute mango with pineapple or papaya for a different tropical flavor.
- Milder Spice: Use a mild pepper like jalapeño instead of habanero for less heat.
- Herb Swap: Replace cilantro with parsley if cilantro isn’t a family favorite.
Make-Ahead Tips
You can chop the ingredients in advance and store them separately in airtight containers in the fridge. Combine just before serving to maintain the freshness and texture.
HOW TO MAKE MANGO CEVICHE VEGAN RECIPE
Mango Ceviche Recipe
Mango ceviche, vegan ceviche recipe, mango ceviche recipe, ceviche recipe mangoLooking for a fresh and healthy snack? This mango ceviche is packed with vibrant flavors and easy to make. Perfect as a dip, topping, or light meal! Save this recipe for your next gathering.
Ingredients
- Fresh Mangoes (2 large, diced)
- Red Onion (½, thinly sliced)
- Lime Juice (3 limes, freshly squeezed)
- Orange Juice (1 orange, freshly squeezed)
- Red Bell Pepper (1, finely diced)
- Yellow Bell Pepper (1, finely diced)
- Chili Pepper (1, finely minced – choose from habanero, Fresno, or common chili)
- Cilantro (¼ cup, chopped)
- Salt (to taste)
Instructions
- Prepare the Mango: Dice the mangoes into small, bite-sized pieces. Add them to a large mixing bowl.
- Chop the Vegetables: Finely dice the red and yellow peppers, mince the chili pepper, and thinly slice the red onion. Add these to the bowl with the mangoes.
- Add the Juices: In a small bowl, mix the lime juice, orange juice, and a pinch of salt. Pour over the mango mixture.
- Mix and Garnish: Toss everything together gently, ensuring all ingredients are coated. Stir in chopped cilantro.
- Serve: Transfer the ceviche to a serving bowl and garnish with extra cilantro and lime wedges. Serve with tortilla chips or your favorite sides.
Leftovers and Storage
Store leftover ceviche in an airtight container in the fridge for up to 1 day. Note that the mango may release juices, slightly softening the texture.
Conclusion
This refreshing and vibrant mango ceviche is a true crowd-pleaser! Whether you’re enjoying it as a snack, appetizer, or a topping, it’s a healthy and delicious addition to any meal.
Try it today and leave a review to share your thoughts. We’d love to hear how your family enjoyed this tropical delight!