This Mango Salsa For Fish is bursting with plenty of flavors. Fresh and juicy, sweet, and spicy - it is the perfect addition to fish tacos or simply served with most of the seafood, tortilla chips, vegetables, as well as grilled meats.
Good luck resisting eating the whole thing by yourself.
Our family loves refreshing summer salads and salsas, especially when these come with a little zing to it.
Why it's Yummy
- Clean and fresh flavor, no additives or preservatives. You will want to eat it on its own instead of as a salad!
- Sugar-free - it is naturally sweet thanks to delicious mango. Gluten-free, dairy-free, Paleo, and Low carb.
- You can make delicious fish tacos with mango salsa - either with ahi tuna or shrimps!
- If you like mango and salsa recipes be sure to check out these next Strawberry Salsa, Pico De Gallo, Mango Mousse.
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Mango - This is simply just a few ingredients salsa which is best enjoyed when mangoes are in season. Nice and ripe mangoes are the way to go for this salsa.
- Seasonings - Lime juice, salt, and cracked black pepper. A little seasoning goes a long way! For the lime juice, use fresh limes, try to avoid the store-bought as the taste will be quite different.
- Habanero peppers - Ok, these are spicy but once the seeds are properly removed it will get better and you will enjoy the smoky flavor that they have, I promise! Besides, you can always adjust the amount to suit your preferences. If you like your food hot, cut bigger slices or add more/less pepper overall. For milder spicy flavor jalapenos will do a great job here!
- Red onion - onion is essential for the flavor base in most of my salsa and salad recipes. Chopped red onion is a popular choice but to mix things up you can use brown onion and sweeter white onions as an alternative.
Add all ingredients for Mango Salsa into a bowl. Season generously with salt and pepper!
Let sit in the fridge for 10 minutes for flavors to blend.
Serve this Mango Salsa for fish, fish tacos, tortilla chips, or just instead of garnish or sauce for grilled meats.
- Add more fruits - if you’re up for it, you can make fun variations by adding diced kiwi or peaches, pineapple, or nectarines. OR use these instead of mango and follow the recipe as instructed. These fruit salsas will be great with sweeter tortilla chips with cinnamon (very easy to make at home!)
- How to cut mango - start by cutting one top of the mango off so it will stay sturdy on the table while you'll be cutting the sides. Place it lengthwise on the table. Then cut out both of the mango ‘’cheeks’’ (two thicker side parts of mango that run around the center pit). Lay down each cutout piece skin side down and make criss-cross cuts almost until you touch the skin I the bottom (almost, but not all the way through!). With a knife or a large spoon cut/scoop out all the little delicious mango squares. For an easier way, you can flip the mango inside out and then cut the pieces off with a knife. There are many tutorials on youtube if you want a better visual 🙂 It is very easy! For better results, mango needs to be ripe but still firm and not mushy. If you are more of a visual person, I found this tutorial for How To Cut and Dice Mango, she makes this incredibly easy!
Mango Salsa for fish is best consumed the same day but I have also enjoyed it just fine on the next day (but not for long). As with all the foods, place the salsa in an airtight container in the refrigerator for up to 1-2 days.
The longer it sits, the more mellow the acidity will become, also if used ripe mango it may become mushy the next day.
- Tex-Mex style - Serve as a side dish for wraps, meat, or fish tacos.
- Appetizers - Make a crostini or bruschetta with mango salsa, cheese (any good creamy textured cheese will work best such as goat cheese, brie, camembert or simply cream cheese or mascarpone), and fresh herbs for garnish. You can learn how to make gluten-free crostinis in my post here.
- Main Course - not only does seafood taste great with this salsa! Try this with grilled steaks or chicken instead. The fresh salsa adds a delicious sweet and spicy flavor to smoky meats.
- Serve in lettuce wraps as an Appetizer - Bright and colorful, kids will love it (in this case, skip the jalapeno/onion here).
- Best Salsa for fish - will work amazingly with grilled/cooked shrimp and salmon or ahi tuna (fish) tacos.
- Cheese and crackers
Mango Salsa is best consumed the same day but I have also enjoyed it just fine on the next day (but not for long). As with all the foods, place the salsa in an airtight container in the refrigerator for up to 1-2 days.
To make sure your mango is ripe make a so-called press test. Gently press your thumb into the skin around the mango. If the mango yields to firm gentle pressure, it means it’s ripe and you’re good to go. Ripe mangoes will also have a sweet and fragrant aroma.
I hope you'll enjoy this Mango Salsa For Fish recipe and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Easy Gluten Free Appetizer Recipes
Mango Salsa For Fish
- 1 mango diced (about 2 cups)
- ½ cup red bell pepper diced
- ¼ cup red onion diced
- 1 small Habanero pepper seeds removed and diced finely
- 2 teaspoon lime juice
- ¼ cup parsley or cilantro chopped
- 1 pinch red pepper flakes for garnish
- salt to taste
- black pepper to taste
- Add all ingredients to a bowl. Taste for seasoning and add salt and pepper to taste.
- Let sit in the fridge for 10 minutes for flavors to blend.
- Serve with tuna tacos, tortilla chips, grilled meats.
- Mango Habanero salsa for fish - will work amazingly with grilled/cooked shrimp and salmon or ahi tuna tacos.
- Store: Mango Habanero Salsa is best consumed the same day but I have also enjoyed it just fine on the next day (but not for longer). As with all the foods, place the salsa in an airtight container in the refrigerator for up to 1-2 days. The longer it sits, the more mellow the acidity will become, also if used ripe mango it may become mushy the next day.