Reviewed: Mar. 30, 2013

I was looking for a quick salsa to make for march madness get together and chose this salsa because it closely matched items I had at home. With that said, I did have to make a good amount of modifications: I didn't have sarenno peppers, so I didn't use. I didn't have green pepper and substituted with mini red, yellow and orange peppers. I didn't have cilantro and so omited as well - I feel this is an option you can omit depending on your taste preferences. This recipe was quick and easy to put together and it was well liked by friends and family. Thank you.

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Reviewer:

Pamela

Reviewed: Aug. 5, 2012

I didn't have a food processor so I just did a chunky style and it was nice to have the kick of the peppers balance the sweetness of the mango.

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Reviewer:

chou4now

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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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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3 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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3 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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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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5 users found this review helpful

Reviewer:

Lucky Noodles NOT a

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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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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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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6 users found this review helpful