Holy Moly, the British brand known for its range of guacamole is now expanding its range of products with the launch of an all-natural, chunky, fruity and refreshing Tomato & Mango Salsa 

The new Tomato & Mango Salsa is created with ripe mangoes, vine-ripened tomatoes, diced red onions, roasted red peppers, coriander, chilli, a dash of lime juice and pinch of salt. 

This light dip has a sweet and sour flavour balance, making it a good addition to a family BBQ, Taco Tuesday or Saturday chip and dip night with tortillas.

It’s good served with fish, chicken, alongside Tex-Mex and Asian-inspired dishes and curries, as well as an accompaniment to a salad or with crudites.

The Tomato & Mango Salsa also pairs with the Holy Moly range of Guacamoles.The Holy Moly Tomato & Mango Salsa is available at Waitrose with an RRP of £2.50 per 150g tub.

Check out the Holy Moly, Vietnamese Inspired Noodle Salad Recipe by Lucy Lentils below

Holy Moly – Original Guacamole

Holy Moly , is a British brand that is the first to deliver ripe, all-natural and ready-to-eat guacamoles, that taste just like homemade.

Their Original Guacamole is a classic Mexican recipe is made with completely natural ingredients. Almost 90% of the dip is made from nothing but ripe Hass avocado, which is hand-picked and combined with hand-cut chunky fresh tomato, finely diced red onion, a touch of jalapeno chilli, crushed garlic, coriander, a squeeze of lime and a pinch of salt.

Delicious served with tortilla chips, crudites, alongside Chilli Con Carne or packed inside loaded potato skins.


Holy Moly Tomato & Mango Salsa has been used to create this delicious, fresh and crunchy salad to incorporate a tangy and punchy flavour along with a Nuoc Cham inspired sauce to coat the noodles.


  • 120g noodles (wheat or rice) heated in a bowl of boiling water
  • 1 large carrot
  • 4 spring onions
  • 3-4 tbsp of Holy Moly Tomato & Mango Salsa

For the dipping sauce

  • 2-3 cloves minced garlic
  • thumb sized piece of ginger, grated
  • 1 tbsp soy sauce
  • 1 tsp tamari or vegan fish sauce
  • 1 tsp brown sugar
  • 1/2 cup water
  • Sesame seeds to top


  1. Start by grating or julienne peeling the carrot and thinly slicing the spring onions & popping in a bowl with the noodles (that have been warmed through)
  2. Mix all of the nuoc cham sauce ingredients together in a bowl then drizzle over the salad
  3. Add a few tsps of the Holy Moly Tomato & Mango Salsa and mix together then pop in a pan on a high heat and toss around to sear off the garlic
  4. Serve up with a few more tsps of the salsa, sprinkle of sesame seeds & enjoy


If you want to make this more of a filling salad, I have a tofu ‘beef’ recipe that you can add.

  • 1 Block of firm tofu (around 250g)
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp chilli powder

Simply mix all of the ingredients together then crumble the tofu, toss in the dressing then add to a non stick pan and fry until crispy”

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