Reviewed: Apr. 13, 2009

I had a party for 5 people and on the advice of previous reviewers, tripled the recipe. Woah, nelly! There were a lot of leftovers. This is a time consuming recipe due to all of the chopping that is necessary. Next time I will make it the night before as I found it was better to let the flavors combine overnight. It was a huge hit. Enjoy!

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SmileChicago

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 10, 2009

Made this last weekend and making it again this weekend. My whole family can't get enough.

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mellow144

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Reviewed: Apr. 4, 2009

This salsa is delicious and great over fish or with chips. All of my guests loved it. Only change was to limit cilantro to 1T max but that is a personal preference as I am not a fan of cilantro. Great salsa to bring to a party.

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lilac0832

Cooking Level: Expert

Living In: Marblehead, Massachusetts, USA

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Reviewed: Apr. 2, 2009

This is a really good salsa, and pretty adaptable. I sometimes leave out the avocado, or substitute a can of drained and rinsed black beans. I also only use a drizzle of olive oil (maybe 1 or 2 teaspoons) instead of 3 tablespoons, and it's plenty.

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sarasai

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 24, 2009

i made this all the time last summer, and couldn't get enough of it. i LOVE this recipe. thanks for sharing!

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crystal

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Reviewed: Mar. 13, 2009

I went to the grocery store to buy the ingredients for this salsa, and found a container of fresh salsa in the produce section. It contained all of the same ingredients except olive oil, avocado and mango. I purchased one avocado and one mango and added them to the packaged salsa, along with some olive oil. It was a HUGE hit at my party, and I saved so much time chopping/buying all of the ingredients. This would not work with salsa in a jar - it has to be 100% fresh salsa with a short shelf life.

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colallison

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Reviewed: Mar. 9, 2009

My first try at making mango salsa. I usually make the normal New Mexico style salsa. I Love this recipe! Everyone who tried this loved it. They said it was the best they've ever had. It goes great on tacos, too.

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Onie

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Reviewed: Mar. 7, 2009

this is just great stuff! the only drawback is, it will increase your appetite tenfold! enhances any fish dish! delish! thanks for sharing!

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Eia

Cooking Level: Expert

Living In: Panama City, Florida, USA

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Reviewed: Mar. 5, 2009

Excellent! I scaled up the recipe, but tried to keep the volume of mango, tomato, and avocado equal to each other, because I thought balancing the colors would make it more visually appealing. So I used 2 mangoes, 3 avocados, and enough quartered cherry tomatoes to make it look balanced. Took it to a pot luck and it got devoured, even though the habanero pepper I used made it very spicy. Only criticism is that it takes a long time to make--so much chopping.

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stimberl7

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Reviewed: Mar. 5, 2009

This is THE BEST salsa recipe I have ever made/tried. I have made it several times for family and friends and the bowl is always empty by the end of the night. I am always asked for the recipe (and if we have any more in the fridge). 5+ STARS!!!

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LuLu

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Reviewed: Mar. 4, 2009

Fantastic!!

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HR

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Reviewed: Mar. 3, 2009

Delicious & refreshing! Every time I make this there's never any leftovers! Bravo

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Ms. Chris

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

This salsa is amazing! When we made this recipe (multiplying the quantity) we ended up with such a large amount we thought no one could ever eat that much salsa. By the end of the night the bowl was scraped clean. This is a great recipe to try!

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NKY312

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Reviewed: Feb. 15, 2009

Forget chips, I put this on EVERYTHING. I don't think I've even tried it with tortilla chips yet. I usually use this as "dressing" for a spinach salad or topped on a protein like pork or chicken. I skip the olive oil all together. In my opinion, it doesn't add a noticeable dynamic to the taste and there's 360 calories gone right there. I usually double everything and use one ripe mango (the skin is reddish almost all over and comes off easily when peeling and the flesh is orange) and one almost ripe mango (the skin is half green/half reddish and comes off with a paring knife and the flesh is yellow). I find this tempers the sweetness so it's not overpowering.

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NikkiC

Cooking Level: Expert

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Reviewed: Feb. 14, 2009

Great salsa. I thought that only 1 Tbsp of olive oil was enought.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

I've made this recipe a few times and it's always a huge hit. Love it. Love it.

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MellowDee

Cooking Level: Expert

Home Town: Pembroke, Ontario, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Feb. 9, 2009

I made just as the recipe was written and it was fantastic! Next time, I may add more jalapeno for a bit more heat. We loved it!

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Renee

Cooking Level: Expert

Home Town: Holland, Michigan, USA

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Reviewed: Feb. 7, 2009

Perfect. I made this recipe exactly as instructed and it was wonderful.

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JanineyBeaney

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 2, 2009

This stuff is so good. I changed up the ratios just a bit and added 2 avocados and only 3 tomatoes since it's not tomato season right now. I mixed it all together and realized I forgot the olive oil but I tasted it and it was SO good I decided it didn't need it. It's super simple and really healthy. Make sure you make it just before you want to serve it cause it won't keep well at all. That doesn't matter though because it will be eaten very quickly.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 28, 2009

I had been passing this recipe up because the combination of tomato and mango sounded gross to me. I finally decided to give it a try and I'm SO glad I did. I found out I didn't have any fresh cilantro on hand so instead I used a tablespoon of dry which I mixed with the lime juice and oil and then mixed in with the rest. What a great combination of sweet/salty and spicy! I served it with sliced chicken and brown rice. I'll be making this again and again!

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