Reviewed: Mar. 7, 2012

This was amazing! I will be making this again and again! I couldn't find fresh mango's and so I actually used a bag of frozen mango pieces. Sometimes these are not very sweet, so I defrosted them by soaking them in a cup of mango fruit juice to make sure they had plenty of sweetness and flavor and added the mango and juice to the salsa. Followed the recipe for everything else and the salsa was amazing! Oh, I did add extra tomato. Good to know that frozen mango can be used in a pinch. The second night we had this, I mixed diced avocado into it, and that was great too! Thanks for a terrific salsa recipe! My husband hasn't stopped talking about it!

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4 users found this review helpful

Reviewer:

NZtoAZ

Cooking Level: Expert

Home Town: Christchurch, Canterbury, New Zealand

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 27, 2011

Yummm, this is a very delicious! It has a nice kick to it.

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2 users found this review helpful

Reviewer:

Yelsi

Reviewed: Sep. 9, 2011

I made a couple of variations based on what I had on hand and it still turned out tasty: one habañero (deseeded), two jalapeños (deseeded), 1/4 large red bell pepper. I think next time I may try lime juice instead of the vinegar, skip the sugar (my mango and corn were both really sweet) and add an extra roma tomato.

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2 users found this review helpful

Reviewer:

AnitaConchita

Cooking Level: Intermediate

Home Town: Temecula, California, USA

Living In: Santa Barbara, California, USA

Reviewed: Aug. 22, 2011

Added black beans for protein...omitted green pepper. Fabulous salsa!

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2 users found this review helpful

Reviewer:

Apple Betty

Reviewed: Jul. 24, 2011

Wonderful recipe! I followed the recipe exactly and served with Grilled Shrimp Scampi and Orzo with Parmesan and Basil. The different flavors made a fantastic dinner and it was great with lunch the next day. Thank you Frack's!

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4 users found this review helpful

Reviewer:

Lucky Noodles

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Aug. 2, 2010

This recipe was fantastic! I took the advice of another reviewer and reduced the amount of cilantro. Served over tilapia, it was an absolutely a perfect combo!

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3 users found this review helpful

Reviewer:

Katie

Reviewed: May 17, 2010

Loved it. Used it as a topping for a salad w/ grilled tilapia. Highly recommend. Did deseed the serrano peppers, the heat was just about right.

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5 users found this review helpful

Reviewer:

Echo

Cooking Level: Intermediate

Reviewed: Aug. 26, 2009

Used this to top the Marinated Tuna Steak recipe on this site. It was great! I used one whole serrano pepper and removed the ribs and seeds on the other two and was plenty hot for us. Might reduce the cilantro in 1/2 next time.

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4 users found this review helpful

Reviewer:

Angie S.

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Jul. 4, 2009

This recipe is easily adjusted for taste preferences but each ingredient is essential, contributing to the distinctive flavor and texture of this cool, fresh Salsa. It goes well with a wide variety of main dishes as well as a stand-alone chip dip.

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7 users found this review helpful