Mango Salsa

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absolutely delicious! A great side to any meat.

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So fresh, healthy and delicious! Takes no time to make. I serve it with fish and always make a double batch because my family looks for leftovers to eat as a snack with baked tortilla chips.

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Leave it to Ellie! This dish is quick, easy, and delicious. I added finely diced red pepper to the salsa to add more color, and it ended up adding a great taste as well. Once, I finished my salsa, I served it in endive leaves and topped with my homemade guacamole! It was a great healthy treat!

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So good, so easy! Would work on Carne Asada, Fish or just to dip your favorite tortilla chip into!!

LOVE, LOVE, LOVE IT!!

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I made this salsa for a work party, and it was a total hit! I had so many people asking me for the recipe! It was requested again at the next party. The only thing that I added was the zest of the lime. Felt like it gave it just a hint more of a citrus flavor. I served it with the lime tortilla chip for the party. Looking forward to trying it with fish/seafood!

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I topped baked tilapia with it! I mixed it in left over cous cous the next day for lunch. It was delish! Super easy too!

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I happened upon the video of this recipe and prepared it as instructed. To my taste, the result was good but not great. I paired it with a grilled steak that had been prepared with the Blackening Spice Rub Recipe that can be found here on the FN.
What makes this find here on FN dot com so great are the many excellent comments and suggestions that have been posted about the original recipe. There were 40 comments when I looked. I hope to try at least half of them before the end of this wonderful summer weather. So far, I have added both a chopped red bell pepper AND the cucumber for even more great color and added crunch. I also added grated lime from the limes I juiced and then I added salt, fresh ground black pepper, and then agave nectar to taste. My next try will be with avocado and then with ginger. And next after that will be to prepare with ripe papaya, if still in season by then.
Thanks to all for the many great suggestions for improving this recipe.

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We had a delicious mango salsa at the Baton Rouge in Toronto that was served with crab cakes, and I was looking to make something similar at home. I found this recipe and the only thing I changed was to use diced red bell pepper in place of the cucumbers - which was how it was prepared at the restaurant. WOW! This recipe is even better than the one we had! The colors are beautiful and the flavors are amazing. I served it atop pan fried creole tilapia to rave reviews. Perfect recipe for entertaining as it's a feast for the eyes and the mouth - and super easy to make ahead of time. I'll definitely continue to use red pepper instead of cucumber though, as it give the salsa a great crunch and beautiful color.

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I used avacados instead of cucumber and had it on grilled jamaican rubbed chicken sandwiches. Fantastic! I believe the other reviewers who raved about it on fish/seafood that said it was great are probably right. Can't wait to try it myself. And such an unbelievably simple recipe.

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I make this salsa to use with my shrimp burritos. I'm more a fan of the sweet than the spicy, so I did leave out the peppers. Other than that, I made it exactly as described... if anything, I used more cilantro than it called for. For the burritos, I grill up some raw, peeled shrimp. I lay out a large tortilla and pile it with chopped romaine lettuce, shrimp, mango salsa, and some cheese. It is absolutely fabulous, and one of the easiest recipes in my book!