Reviewed: Feb. 29, 2008

This recipe was REALLY VERY good exactly as it is! I served it with "A Jerky Chicken" also found on this site. Thanks for posting this one, I will make it again!

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pizzafreak

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Feb. 27, 2008

Yummy!! I have made this recipe a few times and have also tried it on catfish and love it as just a dip with tortilla chips. It's a nice refreshing change to the usual chips and salsa. Thanks for sharing the recipe!

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Miss Staci

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Reviewed: Feb. 10, 2008

This Salsa is wonderful! I added just a little minced garlic. I served this over fresh salmon. My family loved it

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LNAST

Cooking Level: Expert

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Reviewed: Jan. 28, 2008

I served this tonight with crab cakes and salad and my husband raved about!

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Theresa in Bexhill

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Oct. 12, 2007

This is an excellent recipe. I agree with the other posters in doubling the marinade. I also make a mango salsa to accompany the salmon. Fantastic! This is a keeper for sure! Thanks ("

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SKIPA2B

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

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Reviewed: Oct. 6, 2007

Good salsa!! I omitted the peppers. I will make again.

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Drea

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Reviewed: Sep. 11, 2007

It's missing something. It needs something to pull all of the flavors together but I don't know what.

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ROBBIN1

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Reviewed: Aug. 2, 2007

I tweaked this a bit, and it turned out okay, I guess. Substituted the scallions for actual onion, and used canned jalapenos as I could not find fresh - and they are probably cheaper. Served with tortilla corn chips, with mixed reviews.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 31, 2007

Perfect and simple. I use red onion for a nice crunch and 3 jalapeno's for some extra heat.

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MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 27, 2007

I had high hopes for this salsa, as I have never made or eaten a fruit salsa before! I made it the night before for poached halibut and I was quite impressed!! Cut way back on the cilantro (personal preference) and did 1/2 Walla Walla onion and 1/2 red onion instead of the green onion because I love the crunch and flavour of raw onion!! Otherwise, this ROCKS!!! Will use again on crab cakes and other fish. Thanks for the recipe!!

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MrsRPM

Cooking Level: Expert

Living In: Duncan, British Columbia, Canada

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Reviewed: Jul. 25, 2007

This salsa is so easy to make and incredibly flavorful. I sub red onion for the green onions. It's a hit every time.

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Caiti Ann

Cooking Level: Intermediate

Living In: Iowa City, Iowa, USA

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Reviewed: Jul. 23, 2007

delicious, was a great hit at my playdate!

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sdowdell

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Reviewed: Jul. 12, 2007

Wow!! What a great recipe. I added a pinch of kosher salt and subbed walla walla sweet onions for the green onions. I also seeded the jalapeno so it wouldn't be too spicy. DELICIOUS! I served it with fish along with the white sauce from the "Lime Fish Tacos" on this website. Wonderful combination. At the end of dinner, we were putting the salsa, white sauce and fish on tortilla chips. Excellent appetizer idea. My husband who was a little apprehensive about a fruit salsa in fish tacos had TWO tacos!! This is our new favorite way to eat fish.

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Cerina

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Reviewed: Jul. 11, 2007

Beautiful served over grilled chicken and an almond rice pilaf. Spa food you can make at home!

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JESSICACHINACAT

Cooking Level: Expert

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Reviewed: Jul. 5, 2007

This was yummy. I tried to see if I could alter this slightly to make it more like a mango salsa recipe given to me by a Brazilian woman. (I lost the recipe!) I substituted red onions for green and added a dash of white vinegar and some avocado (just because I had one on hand). I also added some garlic powder and salt. Everyone liked it, but to me there was just a tiny something missing, and I couldn't quite put my finger on it.

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NERDYCHEESECAKE

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 25, 2007

This recipe is the best! I'd never had mango salsa before, and I must say this is a favorite for me now. I wouldn't change a thing about this recipe because it's perfect! I do use mango from a jar to make it easier. I served it with the Jamaican Jerked Chicken and caribbean sweet potato salad recipes from this site and it goes perfectly together.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Reviewed: Jun. 17, 2007

Awesome! This is the first time I used mangoes but it turned out great. Make sure you get really ripe mangoes. I learned that they should be soft and give to the touch. I used the salsa as a topping for bruschetta. I sliced frech bread and brushed the slices with extra virgin olive oil then baked for about 10-15 minutes at 350. The I topped the bread with the salsa. I ommitted the jalepenos because I was concerned it would be too much heat. The green onions took care of that. I plan to cook with the left over salsa. Will definately make again.

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Jackie

Cooking Level: Beginning

Home Town: Bensalem, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Jun. 9, 2007

This is fabulous! I tried it on fish as suggested but it was cold on hot fish so it was just OK. However, as a dip with blue tortilla chips, there's none better!!! Have already made twice and plan to make m ore tomorrow!

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Sue T

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Reviewed: Jun. 5, 2007

Great recipe, but I found that it benefited from some chopped white onion for a little extra zing.

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Tai Nguyen

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Reviewed: May 29, 2007

Delicous.....Only modification I made is I only used 1/2 jalapenso otherwise everything was the same. I served this with "My Crab Cakes" by Rod Mowery. I received raves from my guests.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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