Reviewed: Nov. 1, 2008

Made this with organic mangos and lots of cilantro all fresh ingredients. it was soo good. The best ever used 1 large can of pineapple tidbits and mangos 3/4 red onion, and all the rest, also added sliver of minced garlic .

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LADYTRUTH20

Cooking Level: Expert

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Reviewed: Oct. 23, 2008

I added 1/2 tsp. cumin, 2 tsp. honey, 2 tbsp. red wine vinegar, juice from 2 lemons, and a sprinkle of cayenne pepper. I used chopped grape tomatoes instead of red pepper. *UPDATE* I made it again - This time I followed the recipe exactly, i just added 2tsp. of honey. It was delicious. I served it with breaded fish tacos. Delicious!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Sep. 26, 2008

I could eat this stuff all day! I served it on top of grilled salmon for dinner last night. What little was left over, I had with tortilla chips for lunch. I've got to make more!

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bunnyslippers

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Sep. 3, 2008

really easy and a great combination of flavours. A nice side and compliment to Jamaican Jerk chicken!

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JENNLY

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Reviewed: Aug. 26, 2008

This was a GREAT recipe. I took one reader's advise and added the lemon/lime juices to the onions first. I placed that in the refrigerator for approximately 15 minutes prior to adding it to the sweet/ripe mangos and jalepeno/red pepper. I believe this cut down the twang from those juices (I freshly sqeezed the fruit for the juice) I also used my Pampered Chef food chopper for both the jalepeno and red pepper. In doing so, it created a lot of juice, of which I disgarded (I did not want it to be too spicy). I also only used only 1/2 of the jalepeno to make it friendly to all of the dinner guests. This was a very tasty salsa which went perfectly with the baked talapia. This was definitly a keeper. ***3/5/2009...made this again. Still a great recipe. I made it exactly as written. However, when I was ready to eat it with my talapia, the salsa was a bit tart, so I added one pack of "Equal". That was perfect!

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Moe's Wife

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 25, 2008

mmmm, a delicious and fresh salsa! I added some red onion, left out the jalapeno, and added some crushed red pepper. Next time I will cut down on the lemon/lime (too strong), and try out some balsamic vinegar as someone previously suggested.

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nanaimobar

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Riverside, California, USA

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Reviewed: Aug. 9, 2008

I loved this! SO GOOD! I served over blackened tilapia and man, was it ever gooooood! I used about a half a jalepeno pepper finely minced and I found it had a lot of heat, so next time I will crush the jalepeno and just add the juice to taste. Awesome! Will make again, again and AGAIN!

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Tarron Fabbricino

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 7, 2008

Wow! What a delicious recipe. I doubled the recipe ingredients since I had two ripe and very sweet mangos on hand and served it over my spicy grilled salmon with couscous and it was a huge hit with my dinner guests. A tip I learned many years ago is to let the lemon/limes juices sit with the onions first for about 10 minutes, and then add other ingredients. I didn’t want to use the jalapeno chile pepper, so I used two dashes of red pepper flakes instead and it just enhanced everything without the added heat. I’ll be saving this recipe in my “recipe box” to use again! I definitely recommend this recipe!

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Rebecca

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jul. 30, 2008

This was a big hit! Everyone was very impressed with this tastey, colorful salsa.

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AngieNice

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Reviewed: Jul. 23, 2008

good flavor, hard to deal with the fresh mango

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tracyb

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Reviewed: Jul. 10, 2008

I added diced tomatoes & chick peas. Yum!

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Michele

Cooking Level: Expert

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Reviewed: Jun. 25, 2008

Let it sit to reduce spicy-ness

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Erika

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Reviewed: Jun. 16, 2008

This recipe is my favorite!! We serve it over blackened trout all the time. Use whatever veggies you have on hand and it will be great!

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Sarah

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Reviewed: Jun. 2, 2008

This recipe was really good served with pita bread or tortilla chips. I added a few black beans to make it more hearty and omitted the lemon. Very good I recommend this to everyone!

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Jonna

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Jun. 1, 2008

Delicious! I served this with shredded beef tacos and it added an interesting twist. I would love to try it with fish tacos. I doubled the recipe because I had company and I was worried that it still wouldn't be enough, but I found that a little goes a long way. I have a LOT left over. I'll definitely make it again, but in the original proportions.

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Lindsay L.

Cooking Level: Expert

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Reviewed: May 30, 2008

I make this a lot in the summer. My only change is to add a garlic clove and I use red onion for a bit more color. Be sure and let it sit for a few hours or even overnight. Delicious with halibut tacos or just with Hint of Lime Tostitos. Also a margarita!

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pres. of household

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

Yummy!! Took advice and doubled the recipe to use up the produce I had, glad I did. Served on top of baked salmon and it was fantastic. Can't wait to use with homemade tortilla chips or fish tacos. Will add avocado next time. MMMMMMMMM. . . . . . . . .

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Preshie from CA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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Reviewed: Apr. 12, 2008

very good!!!! I used a little red onion instead of the green. I put peppers, onion,lemom and lime juice, and cilantro in food processor, then added hand cut mango at end. Served with fried tortilla triangles, and Husband loved! We have also used on fish tacos which was excellent! Thanks for the recipe!

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shelleychick

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Mar. 27, 2008

Darn good! Some of the reviewers thought it was missing something, and I wondered at first, but then I thought it was best to let the mango and other ingredients stand on their own. I served it over fish I baked with Jamaican jerk seasoning. My husband loved it!

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