Mexican Mince with Mango Salsa

By January 25, 2017Lifestyle, Recipes, Vegetarian

This refreshing meat-free dish is best eaten with your hands – no cutlery necessary!


  • 300g packet frozen Quorn Mince
  • 1 cup vegetable stock
  • 2 teaspoons Mexican seasoning
  • 1 tablespoon no added salt tomato paste
  • 8 cos lettuce leaves, washed and dried


  • 1 small mango, finely chopped
  • 3 spring onions, finely sliced
  • ½ cup parsley leaves
  • ¼ cup fresh mint, shredded
  • 1 red chilli, sliced
  • ½ cup finely diced cucumber
  • 10 cherry tomatoes, quartered
  • 125g can red kidney beans, drained
  • juice of ½ lime
  • ¼ cup coriander leaves


  1. Place frozen Quorn Mince, stock, Mexican seasoning and paste in a medium saucepan and bring to the boil, reduce heat and simmer uncovered for 15 minutes. Remove from heat and set aside for 5 minutes to cool.
  2. Meanwhile, combine salsa ingredients in a medium bowl and season to taste with chilli.
  3.  Divide Quorn mixture amongst lettuce cups and top with 2 tablespoons salsa. Serve immediately.

TIP: If using Quorn Chilled Mince reduce cooking time by 5 minutes.


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