Reviewed: Sep. 6, 2007

I served this with pita chips for an appetizer, but I can't wait to serve it over tilapia!

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Angela Renee

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Sep. 4, 2007

Delicious! I served it with fish taco's and it was great!

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Cheri

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Reviewed: Jul. 25, 2007

what beautiful flavours. I made this for a salsa over tilapia(fish) and instead of avocado I used corn. Next time I will try with avocado though. make a bit ahead for the flavours to mix together

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Jul. 6, 2007

Oh wow, I can't get enough of this salsa! I served it on top of salmon burgers for dinner and it was amazing! Really filling too. What wasn't finished at dinner was eaten later as a dip for pita chips. The only change I made to this recipe was to add a jalapeno pepper instead of a habanero, and I thought that it added a great kick. Thank you so much for this wonderful recipe!

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Katie723

Living In: Boulder, Colorado, USA

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Reviewed: Jul. 5, 2007

I made this the other night with the "Blackened Fish" recipe found on this site as well. It was excellent and just what I was looking for to balance out the spice in the fish recipe. I have tried other salsas similar to this one but they used oil which I didn't find necessary. I couldn't find habaneros so I used a jalapeno pepper instead. I also added some diced papaya since I had that handy and I diced up 1/2 of a cucumber that I needed to use up. Loved this recipe and will definitely make it again!!

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CHRISSIECOOKS

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Reviewed: Jun. 28, 2007

Excellent! I quadrupled this recipe (4x) since we were having company over and it was a crowd-pleaser. I didn't have habernos but instead used about 6 of the thin, small Thai hot chillies and it was just perfect.

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gaochinwen

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 31, 2007

Excellent! Unless somebody is REALLY afriad of hot stuff - dont be afraid of the peppers. When fully seeded a lot of their punch is missing. I leave some seeds in for greater kick!

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Matthew D

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 14, 2007

This salsa is sooooo good! It was a hit at my party. I used green peppers instead of the habaneros for a less spicy taste but still had a kick to it! It turned out delicious!

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Yanie Z

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Reviewed: Jul. 15, 2006

I made this quickly last night to go along with halibut tacos - it was terrific! I doubled the recipe and barely had any left. It is a good idea not to use an overripe mango - very messy. It wasn't pretty looking (due to mangled mango) but it sure tasted good!

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Mighty

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Reviewed: Jun. 25, 2006

This is excellent. I made with red spicy peppers instead since I couldn't find habeneros at Vons. Bit hit. I did add a touch of balsamic vinegar to the mix. Definately make this one again and double it.

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Theresa's Cookin'

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Santa Paula, California, USA

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Reviewed: Jun. 22, 2006

I admit that my mangoes were very sweet. Perhaps using less 'ripe' mango would have been helpful. The sweetness overpowered the dish, especially since avocadoes are mild in flavor. I used the zest from half of the lime, and ended up adding a bit of minced garlic to try to distract from the sweetness and add a level of flavor. Thanks for the recipe, but I think the 'tomato, avocado and mango salsa' recipe is a bit nicer due to the addition of the tangy tomato.

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