Equipment
* optional
Ingredients
Produce
- 300 g roma tomatoes, deseeded and diced
- 200 g mango, firm-ripe, peeled and diced
- 150 g red onion, finely diced
- 5 g scotch bonnet pepper, finely minced
- 15 g fresh coriander, roughly chopped
Seasoning
- 30 ml lime juice, freshly squeezed
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 62 kcal
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 0 g
- Fiber
- 3 g
- Sugar
- 12 g
- Sodium
- 299 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 349 mg
- Calcium
- 26 mg
- Iron
- 0.5 mg
- Magnesium
- 19 mg
- Phosphorus
- 39 mg
- Zinc
- 0.3 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 38 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.5 mg
- Folate
- 32 mcg
- Water
- 87 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Core and deseed the Roma tomatoes, then dice them into uniform 1-centimeter pieces along with the peeled mango and red onion. Transfer to a medium mixing bowl.
Wearing disposable gloves, carefully mince the Scotch bonnet pepper. Remove the internal membrane and seeds before mincing if a milder heat level is desired. Add to the mixing bowl.
Pour the freshly squeezed lime juice over the diced ingredients. Sprinkle evenly with kosher salt and add the chopped fresh coriander.
Gently fold the ingredients together until everything is well coated with the lime juice and the seasoning is evenly distributed.
Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the mango sweetness to infuse into the juices.
Chef's Notes
- To reduce the sharp, lingering bite of raw red onion, soak the diced onion pieces in ice water for 10 minutes, then drain and pat dry before adding them to the bowl.
- Choose a mango that is ripe but retains a firm texture, such as a Kent or Tommy Atkins variety. Overly soft mangos like Ataulfo will turn to mush when tossed.
- The acidity of the lime juice will slightly 'cook' the raw onions during the resting phase, mellowing their flavor and turning them a beautiful bright pink hue.
- Scotch bonnet peppers bring a unique, fruity floral flavor that pairs exceptionally well with mango. If you must substitute, a habanero is the closest match in both heat and fruitiness.
Storage
Refrigerator: 3 days — Store in an airtight container. The tomatoes will soften and release more liquid over time.
Troubleshooting
The mixture is excessively watery
Cause: The tomato seeds and pulp were not removed, or the salt drew out too much moisture during a long resting period.
Fix: Use a slotted spoon when serving, or gently drain off the excess liquid through a fine mesh strainer.
Prevention: Always deseed tomatoes before dicing. If making far in advance, wait to add the salt until right before serving.
The heat is overwhelming
Cause: Scotch bonnet peppers vary wildly in heat; too much capsaicin was released into the dish.
Fix: Dice another half of a mango and add it to the bowl. The extra sugar will help tame the spice. Alternatively, serve with a dairy-based cooling side like plain yogurt.
Prevention: Always remove the seeds and white ribs from the pepper, and add the minced chili incrementally to taste.
Cultural Context
Kachumbari is a quintessential fresh tomato and onion salad popular across East Africa, particularly in Kenya, Tanzania, and Uganda. It is the mandatory companion to nyama choma (grilled meats) and rich pilau rice. This variation incorporates the tropical sweetness of mango to balance the intense, signature heat of the Scotch bonnet pepper, creating a vibrant bridge between East African freshness and West African or Caribbean heat profiles.
