Mango Salsa Cups Recipe



  • Saucepan for rice noodles 
  • Large frying pan 
  • Mandolin (optional) 
  • Grater or Mandolin for ginger 

Shopping List:

  • 1 lg. 450 g Mango 
  • 2 lg. 250 g Avocado 
  • 2 med. 350 g Cucumber 
  • 1 med. 150 g Red Onion 
  • 1 med. 100 g Capsicum (Red or Orange is best) 
  • 1 lg. 50 g Lime, juice 
  • 3 Tbsp 25 g Mint, minced (or Coriander) 
  • 1 sm. 20 g Green Chili, minced 
  • ¼ tsp 3 g Salt 
  • 1 pkg. 250 g Tempeh, plain (check GF?) 
  • 1 Tbsp Cooking Coconut oil 
  • 1 Tbsp Tamari 
  • 1-2 Tbsp Ginger, fresh 
  • 1 pkg. 250 g Thin rice noodles (ideally 1 size up from vermicelli) 
  • 2-3 tsp Toasted Sesame oil (fragrant one) 
  • 1 lg. head Iceberg lettuce 
  • to serve Tamari 


  1. Cook Noodles: Boil enough water to nearly submerge the rice noodles into. 
  2. Add the rice noodles and cook for ~3 minutes on high heat. 
  3. Remove from the heat and taste-test for doneness. You should be able to leave them sit in the hot water now until you're ready for them but if they are already well cooked to your liking, drain the water now. 
  4. Once drained, pour the toasted sesame oil over and toss through, to prevent from sticking together. 
  5. Make the salsa: Prepare and chop the mango, avocado, cucumber, onion, and capscium into small bite-sized pieces. 
  6. Add all remaining ingredients for the salsa to a large bowl and toss gently until evenly mixed. 
  7. Cook the tempeh: Prepare a large frying pan on med-high heat. 
  8. Slice the tempeh into thin slices ~ 3-4mm thick. 
  9. Thinly julienne or grate the fresh ginger. 
  10. Add all ingredients for the tempeh slices to the frying pan and cook on med-high heat until slightly browned on both sides, flipping them every few minutes. 
  11. Prepare Lettuce: while the tempeh is cooking, wash and prepare the iceberg lettuce by cutting around and into the stem to remove it. 
  12. Gently pry off one leaf at a time, trying to keep them intact. Having cut into the stem will make this much easier. 
  13. Serve: Less is more! Prepare yourself to eat 3-4 lettuce cups each, so try not to pile everything into one, even though it could fit. Start with a little bit of noodles down the bottom, add some salsa and a slice or two of tempeh. 
  14. Wrap up and have some extra tamari on hand for drizzling or dipping as needed. Enjoy! 
  15. PS. This is not the best meal for first dates - but it's delicious!!! ;) 


  • Alternatively to iceberg lettuce, you could also wrap these into rice wraps for a slightly more lunch-box friendly or less-messy meal. If you cannot find tempeh, tofu is a great substitute too. 
  • The easiest way to prepare mango with the least amount of waste is to slice the cheeks off either side of the pit, as close to the pit as possible. Hold a mango cheek in your hand and with a drinking glass in the other, ideally one with thinner edges, scoop the edge of the glass into the edge of the mango pressing firmly into your hand until you have scooped out the flesh into the glass. 
  • Tempeh is like a fermented version of tofu. It is seen to be a healthier choice for this reason. Always choose organic soy products.