Reviewed: Jan. 30, 2003

This was good, but finding the timing was a little tough--30 minutes wasn't enough, overnight was too much; it lost a lot of flavor and the mango lost its sweetness after a night in the fridge. I'll try it again.

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4 users found this review helpful

Reviewer:

KATERANDLEJONES

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: Oct. 6, 2002

I made this to go with catfish...excellent. Then I put the leftovers on tacos for my coworkers, they loved it!

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8 users found this review helpful

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DYANATRUMP

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Reviewed: Sep. 9, 2002

This stuff is great - I make it all the time. I like to serve it with chips and alongside some fresh, homemade guacamole. This mango salsa is colorful, sweet, spicy, cool, surprising. I made this in June for a luau and people STILL remember it and ask me for the recipe.

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25 users found this review helpful

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ATMLADY

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Reviewed: Aug. 7, 2002

I only used the ingredients the recipe called for since they are all my favorites! It's now become a frequent request at work. Definately make it the night before for the flavors to blend.

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17 users found this review helpful

Reviewer:

Elizabeth

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Rock Hill, South Carolina, USA

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Reviewed: Jun. 1, 2002

I loved this recipe, it is so colorful! I added 2 ripe nectarines, diced. I used sweet red onion instead of the green onion and I added a dash of balsamic vinegar. The result was very good.

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11 users found this review helpful

Reviewer:

LABSARE4ME

Cooking Level: Expert

Home Town: Brewer, Maine, USA

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Reviewed: May 27, 2002

Quick and easy resipe! I also added diced avocado, halved cherry tomatoes in place of the red pepper, and fresh cilantro. It's really great if you make it early so that the flavors blend. Another great tip is to squeeze out the remaining juice from the pit of the mango -- it adds tons of flavor!

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39 users found this review helpful