This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.

Recipe Summary

prep:
15 mins
additional:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

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Nutrition Facts

21 calories; protein 0.3g 1% DV; carbohydrates 5.4g 2% DV; fat 0.1g; cholesterolmg; sodium 1.4mg. Full Nutrition

Reviews (368)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2003
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! Read More
(357)

Most helpful critical review

Rating: 2 stars
07/22/2012
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. Read More
(17)
501 Ratings
  • 5 star values: 391
  • 4 star values: 79
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 7
Rating: 5 stars
07/20/2003
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! Read More
(357)
Rating: 4 stars
07/28/2007
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!! Read More
(244)
Rating: 5 stars
01/25/2004
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. Read More
(204)
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Rating: 4 stars
01/29/2013
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". Read More
(82)
Rating: 5 stars
08/21/2003
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. Read More
(51)
Rating: 5 stars
11/01/2008
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. Read More
(46)
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Rating: 4 stars
03/10/2003
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. Read More
(42)
Rating: 4 stars
08/07/2008
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! Read More
(36)
Rating: 4 stars
01/25/2004
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 Read More
(35)
Rating: 2 stars
07/22/2012
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. Read More
(17)