Last updated on September 8th, 2019
Last weekend, Mr. Fox and I ordered “Grilled Salmon with Mango Salsa” at a local eatery. The salmon was good, but oh — the salsa! It was savory. And sweet. Also, it was lit with just a spark of jalapeno heat. I couldn’t wait to reproduce this colorful condiment in my very own kitchen.
Grab a small or medium red onion…
And dice it finely.
Although I diced my onion (and all subsequent ingredients in this recipe) with a sharp knife, you could certainly take the easy road and dice your veggies with a nifty dicing gadget. I used such an inexpensive dicing device when I made Pico de Gallo for you last summer.
Next, fetch an English cucumber (or, use any cucumber from your garden or supermarket)…
And peel it and seed it. To seed a cucumber, first cut it lengthwise in half, and then drag the tip of a spoon along each half to remove the seeds in one fell swoop.
Onto the jalapeno!
Remove the ends of the pepper, and then cut it in half and remove the ribs and seeds. (Or, go ahead and include some of the ribs and seeds — they’ll give your salsa a little kick!)
Finely dice the jalapeno.
And here’s the star of our show: a perfectly ripe mango.
Peel the fruit…
And then cut off a small sliver from the bottom so the mango will stand upright.
Then cut off 1/4-inch-thick slabs of fruit.
Finely dice the mango slabs.
Now grab a bunch of cilantro…
And coarsely chop it.
Throw all of the ingredients into a bowl, and toss to mix.
Now stir in a nice pinch of salt…
And the juice of one lime.
Then cover the bowl with plastic wrap, and pop it in the fridge for several hours. This way, the flavors will meld and intensify.
You can serve the salsa as-is on tortilla chips, or as a topping for tacos and the like.
YUM.
Last night, I spooned this salsa over some baked salmon fillets. ‘Twas heavenly!
Mango Salsa
Ingredients
- 1 medium-size red onion, finely diced
- 1 medium-size cucumber, peeled, seeded, and finely diced
- 1 jalapeno pepper, seeded and finely diced include some seeds for heat
- 1 mango, peeled and finely diced
- 1 bunch cilantro, coarsely chopped
- 1/2 teaspoon salt, or to taste
- The juice of 1 lime
Instructions
- Put all of the ingredients in a bowl; toss with a spoon to mix. Taste carefully for seasoning, adding more salt and/or lime juice as necessary.
- Refrigerate for at least one hour so that flavors can meld and intensify.
- Serve as an appetizer for tortilla chips or as a topping for tacos or baked or grilled salmon fillets.
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Neil says
I could see adding pineapple and grated ginger to this too….
Kevin Lee Jacobs says
Hi Neil – Mango Salsa invites all kinds of variations. If you make yours with pineapple and ginger, let me know how the final product turns out for you!
Neil says
I’ve made a pineapple, mango, ginger, garlic apple sauce many times: sweet, tangy, tart, and goes really well with slowly roasted pork shoulder. Dice, mince or grate the ingredients, simmer until soft, and mash until an apple-sauce consistency: not smooth, but a few gentle lumps. I usually use about equal amounts of apple, pineapple and mango, a clove of garlic and a thumb of ginger.
Serve hot or cooled.
Amy says
Yum! Mangoes and jalapenos on my shopping list!
Janis says
My husband will delight in this – anything with mangoes. Thx, Kev!
Barbara says
The rice looks amazing with the salmon as well. Any chance you could share that recipe too?
Like others, this is on my “to do” list. Maybe tonight, for Father’s Day!
Kevin Lee Jacobs says
Hi Barbara – The salmon dinner was so, so good. To make it, I took some 5-ounce center cut salmon fillets, and seasoned them with salt and pepper. Then I baked the fillets for exactly 10 minutes at 425°F. While the salmon baked, I heated a bag of store-bought frozen brown rice in the microwave. Then I put a bed of brown rice on each plate, added the salmon fillet, and topped it with the mango salsa. Easy! (And again, delicious!)
Marzee Carnes says
I have had mango salsa with mahi-mahi many times. So, So good!
Cecile Graven says
In any (jalapena)pepper not the seeds are the ‘hottest’ but the ribs.
Joan S says
Always a treat to receive your email on a Sunday.
Joan S.
Janet says
I added about a cup of pepitas to the mango salsa and it added a nice texture since my mango was a bit ripe and soft. Thanks for the recipe!
badger gardener says
I adore mangoes but I am such a bad judge of their ripeness. Nonetheless, I will be making this as soon as I think I have a ripe one.
JK Collins says
I’ve been known to keep a bag of mango pieces in my freezer for when I need a taste of summer in winter. I just chop them up and add to Pico de Gallo for a quick wintertime hack for mango salsa!
Julie R says
This salsa looks SO yummy. I’ve made several salsas, including tomato, pineapple, radish and bean. Next I will try this mango salsa. This salsa does look like it would go nicely with the fish and rice.
Erika Kolecki says
Hi Kevin,
I’m one of those unfortunate souls who can’t stand cilantro. Tastes loike soap. What would be a good substitute? Parsley, Basil….?
Kevin Lee Jacobs says
Hi badger gardener – In a pinch you could swap the mango with peaches. Even canned peaches (2 28-ounce cans, sliced and diced) will work!
Hi Erika – There was a time when I despised cilantro. Now I love it! In any event, you could certainly substitute parsley for the cilantro. Enjoy!
Debbie - MountainMama says
I made a big batch of pineapple salsa as well as mango chutney last summer when both pineapples and mangos were on sale – it was fabulous all winter long (I canned it.) As a bonus I didn’t have to buy either salsa or chutney all winter, and I still have a few jars left!
Dorothy R Fuller says
I just made this and it is nothing but DELICIOUS. I even put some in a little dish and just ate it!! Love your receipts. Kep them coming.
Pat says
This is a wonderful salsa for salmon or halibut which is in season here in the PNWest. You mentioned serving it with tortilla chips. I’ve added drained, rinsed black beans to the salsa and served with those Scooper tortilla chips. A meal in itself.
lise says
I made this , for 3 people, and put it as a side dish for my salmon. Everyone just ohh’d and aw’d about it.. it was Delicious. Will make it again! thank you Kevin
lise
Kevin Lee Jacobs says
Hi Dorothy, Pat, and Lise – Thanks for posting your reviews. So glad you enjoyed the salsa!
Jesse says
Mango is traditionally served with fresh fish tacos here in South Texas and by our neighbors South of the Border. We serve it often. I add finely chopped green cabbage and chopped parsley, Trader Joe sweet chile sauce and it is like slaw. Some people use fresh cilantro instead of parsley but I don’t like cilantro. NO hot peppers such as jalapeno. Julia Child said you can eat food or you can eat peppers, but not both because if you eat peppers you can’t taste the food. I agree!
Mangos are cheap here, I bought some large ones this week for 33 cents each and they are delicious. I made mango salsa and had it with fillet of fresh cod last night. Mangos freeze very well. So when large mangoes are 33 cents each and rock hard as baseballs peaches with no aroma or flavor are $3 .99 a pound and up, the choice is obvious. I plan to make a mango cobbler tomorrow and see how that turns out. Will require very little if any sugar. Will add a little ginger and cardamon and Ceylon cinnamon to the mangos.
Jesse says
PS regarding mango cobbler or any cobbler. Please make a REAL cobbler with pie crust, NOT with the make your own crust recipe which is not crust at all but mushy bread and horrible. It is more like a pancake, and it nothing like cobbler pie crust. I use a bottom pie crust and lattice pie crust on the top. If you get a never fail pie crust recipe stay with it and you can’t go wrong. Pie crust is easy to make.
Linda says
You cooks are just amazing! It is an art form!
Becky says
This was insanely delicious! I grilled some yellowfin tuna steaks and cooked a package of coconut jasmine rice in the microwave. Such a simple, filling, and healthy summertime meal. Oh, yes, and we enjoyed some sangria with the meal. Too bad you couldn’t have joined us! 😉
Becky says
Oops, forgot the rating.
Kevin Lee Jacobs says
Hi Becky – I would have loved your dinner of Grilled Tuna with Mango Salsa. Thanks so much for the 5 stars!
arj says
Y’all, this salsa is so good and came together so easily. I swapped the cuke for a green pepper because that’s what I had on hand, but I loved it and think I’ll stick to it. I served this with grilled shrimp tacos and it was a hit! Thanks for a great, easy, and versatile recipe.
Kevin Lee Jacobs says
Hi arj – Thanks for the 5 stars! So glad the recipe worked out for you. I’ll have to try the salsa on grilled shrimp tacos!
Suzi Fox says
Your posts and recipes always make me happy. Thanks so much. Im in Florida and Mangos in June are my favorite.
Kevin Lee Jacobs says
Hi Suzi – Thank you so much!