Quick and easy resipe! I also added diced avocado, halved cherry tomatoes in place of the red pepper, and fresh cilantro. It's really great if you make it early so that the flavors blend. Another great tip is to squeeze out the remaining juice from the pit of the mango -- it adds tons of flavor!
I had high hopes for this salsa, as I have never made or eaten a fruit salsa before! I made it the night before for poached halibut and I was quite impressed!! Cut way back on the cilantro (personal preference) and did 1/2 Walla Walla onion and 1/2 red onion instead of the green onion because I love the crunch and flavour of raw onion!! Otherwise, this ROCKS!!! Will use again on crab cakes and other fish. Thanks for the recipe!!
This stuff is great - I make it all the time. I like to serve it with chips and alongside some fresh, homemade guacamole. This mango salsa is colorful, sweet, spicy, cool, surprising. I made this in June for a luau and people STILL remember it and ask me for the recipe.
Tasted very fresh. I like chunky salsa but would recommend to the people who thought it was "too chunky" to refine their knife skills a bit as they are the one in charge of the "chunkification".
I only used the ingredients the recipe called for since they are all my favorites! It's now become a frequent request at work. Definately make it the night before for the flavors to blend.
Made this with organic mangos and lots of cilantro all fresh ingredients. it was soo good. The best ever used 1 large can of pineapple tidbits and mangos 3/4 red onion and all the rest also added sliver of minced garlic.
I loved this recipe it is so colorful! I added 2 ripe nectarines diced. I used sweet red onion instead of the green onion and I added a dash of balsamic vinegar. The result was very good.
Wow! What a delicious recipe. I doubled the recipe ingredients since I had two ripe and very sweet mangos on hand and served it over my spicy grilled salmon with couscous and it was a huge hit with my dinner guests. A tip I learned many years ago is to let the lemon/limes juices sit with the onions first for about 10 minutes, and then add other ingredients. I didn’t want to use the jalapeno chile pepper, so I used two dashes of red pepper flakes instead and it just enhanced everything without the added heat. I’ll be saving this recipe in my “recipe box” to use again! I definitely recommend this recipe!
Good recipe. I though it needed a little salt to bring out all the flavors. I let it set up for about 4 hours before serving over some pan seared fish. If you don't want it very spicy seed and remove the membranse from the jalapeno
Too chunky and not good at all. Everything was too raw and didn't taste like anything but cilantro and mango. I was expecting the lemon and lime juices to break down the salsa into more of a salsa consistency. It did not. Will not serve this again.
