Fast Tropical Mango Salsa

"Yet another recipe from Canadian Magazine, Chatelaine. What's great about their recipes is they are triple tested and always tasty. Great to dress up grilled chicken, steak, fish or burgers. Recipe is easily doubled."
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Rita1652 photo by Rita1652
Ready In:
10mins
Ingredients:
10
Yields:
2 1/2 cups
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ingredients

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directions

  • Peel mango.
  • Slice fruit from stone in long thick pieces, then chop into smaller bite sized pieces.
  • Chop pepper into similar-size pieces.
  • Slice tomatoes into 2 or 3 rounds.
  • Core and seed jalapeno, then mince.
  • Thinly slice onion diagonally.
  • Place all in a large bowl and drizzle with olive oil and lime juice.
  • Stir in garlic, salt and basil, coriander or cilantro until evenly mixed.
  • Salsa will keep well for several hours covered in the fridge.

Questions & Replies

  1. Directions mention "basil" but ingredients don't list basil. Is it cilantro OR basil or is basil in addition to cilantro? Thanks.
     
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Reviews

  1. I was looking for a quick fix to give perch a tropical flair and this was it! I used chopped red onion (a quarter of one) instead of green, left out the yellow pepper (had no sweet peppers on hand) and used chopped regular tomato instead of cherry/grape. I also used a whole mango instead of half, added more cilantro and garlic, and left in some of the jalapeno seeds. I put the mix in the fridge for about a half hour while my perch was baking, then served it over the fish with hot rice. Very tasty! I will be trying this again with yellow pepper next time. Thanks!
     
  2. I enjoyed this! It was very easy to make. Made for Healthy Choices ABC Tag.
     
  3. this was very tasty served over grilled tuna. i also used grape tomatoes, halved, and orange peppers because that's what i had on hand. great with tortilla chips too.
     
  4. Very refreshing. I served this with grilled Chicken. Yummy! just too good. Can you tell I really liked this. I used grape tomatoes and lots of cilantro. I added 1 teaspoon fresh grated ginger. I used purple basil. Good stuff.
     
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Tweaks

  1. I was looking for a quick fix to give perch a tropical flair and this was it! I used chopped red onion (a quarter of one) instead of green, left out the yellow pepper (had no sweet peppers on hand) and used chopped regular tomato instead of cherry/grape. I also used a whole mango instead of half, added more cilantro and garlic, and left in some of the jalapeno seeds. I put the mix in the fridge for about a half hour while my perch was baking, then served it over the fish with hot rice. Very tasty! I will be trying this again with yellow pepper next time. Thanks!
     

RECIPE SUBMITTED BY

<p>UPDATE OCTOBER 2010:&nbsp; I have lost all faith in this site and because of issue of incorrect recipes, I cannot guarantee the recipe I originally posted is correct.&nbsp;</p> 8760580"
 
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