Hello! I'm Suzannah, a serious DIYer. Follow along with my DIY fixer upper house renovations, sewing and crafty projects, real food recipes, and de-stressing goals.
I co-host the Your Home Story podcast and believe you can love your home just the way it is, AND have the power to design and make big changes to make it better.
I'm also the author of DIY Wardrobe Makeovers!
Mom to Otto born April 2018 and Lucy born August 2020!

Raspberry mango lime salsa - from fresh or frozen berries!

I got really creative with this recipe and - spoiler - it totally paid off!!

This recipe is fun and exciting and summery, which was just what I needed on the grey afternoon I made this partial vision into reality! Summer is not here yet, despite the nice days we've had, and while I can't wait for Oregon berry-picking season, in the meantime I'm trying new things to do with frozen berries. The Oregon Raspberry & Blackberry Commission, who represent the Oregon farmers and berry growers, are working with bloggers this winter to share recipes for frozen and preserved berries--including in savory/non-dessert recipes! (See recipes from local Oregon bloggers here.) (Over the summer I made this delish salad from freshly picked berries and it's on that list!)

I took on the challenge of a non-dessert appetizer recipe and made this tangy, spicy salsa. I wasn't quire sure what it would be like but I used fresh salsa essentials (lime, cilantro, etc.) and it ended up being so tasty and perfect with plantain chips (one of my favorite foods of all time)! Would be an excellent springy or summery party appetizer! Serve some guacamole or avocados on the side, too, or try it on top of a protein like chicken, pork, or maybe even fish.

I love berries so much and while I love picking them myself and eating them right away, I also love freezing them and having them on-hand later on. I'm out of raspberries we picked last summer so I bought these at a local natural grocery store - look for some near you! More than 90% of the berries we grow in Oregon are flash frozen within hours of being picked at the peak of ripeness, locking in maximum nutrition, taste, and color.

Raspberry Mango Lime Salsa


  • 1/4 c. red onion, minced
  • 1/4 c. cilantro, minced
  • 1 jalapeño, minced (about 1/4 c.)
  • Juice and pulpy bits of 1-2 limes (mine were small so I did 1.5)
  • 2 c. fresh or frozen raspberries (I used frozen organic Oregon raspberries!) (I recommend getting them out of the freezer while you chop the other ingredients so they can begin to thaw, but they soften pretty fast)
  • 1/2 c. mango, chopped


    1. Combine all ingredients except mango in a mixing bowl. Stir so raspberries begin to break apart.
    2. Add mango chunks last, stirring gently but not too much so the bright orange color is still apparent.
    3. Enjoy!! Serve with plantain or corn chips, or with fish?, chicken, or pork!

    Husband was very skeptical of this flavor combination but this recipe really won him over! A success!

    Thanks to the Oregon Raspberry and Blackberry Commission for sponsoring this post by providing me a gift card for shopping for these ingredients!

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