Spicy Mango Salsa Recipe - Allrecipes.com
Spicy Mango Salsa Recipe

Spicy Mango Salsa

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"This is the best mango salsa I have ever tasted! It's a refreshing, cool and spicy salsa that adds excitement to fish, poultry, pork or tortilla chips! You'll love it! If you're feeling adventurous, use fresh cilantro instead of basil--wonderful!"

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Ingredients Edit and Save

Original recipe makes 4 1/2 cups Change Servings
  • PREP

    10 mins

    2 hrs 10 mins


  1. In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
  2. Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

This was awesome...but, I only used the recipe as a guide. I diced up one mango, one peach, and used one small can of pineapple tidbits, two scallions, half of a jalapeno pepper, diced very small, one teaspoon of minced garlic from the jar,a sprinkle or two of ground ginger, about a teaspoon of dried cilantro, half fresh lime juice and half pineapple juice (from the tidbits can) to equal 1/4 cup...mixed all together and let it sit in the fridge for about 2 hours. Made chicken tenderloins on the George Forman, then cooked in skillet with teriyaki sauce to heat. After chicken was done...heated salsa in micro for 1 minute, poured over chicken. Served with teriyaki rice and green beans...WAS AWESOME!!!!!

Most Helpful Critical Review
Aug 11, 2003

I would've given this salsa at least 4 stars, if it had not been for the overpowering taste of the grated ginger. The ginger taste was too strong for the delicate flavors of the peaches and mangoes. I'll try this one again, minus the ginger...then it will be great! Also, half the recipe is *more* than enough for my family of three.

Aug 26, 2003

Absolutely wonderful. I did not use the basil or ginger root but did put in cilantro. I love the sweet hot taste of the salsa. I diffinately am hooked on mango salsa. Thanks for the recipe. I made extra salsa and froze it.

Jul 02, 2003

This is a fabulous, quick and easy salsa that will impress your guests. However, it makes more than enough and does not keep well, as it gains exponentially in potency. Making half is still plenty for twelve people. I served mine in half of a hollowed out pineapple, as a side to terriyaki pork and salmon.

Aug 29, 2002

Excellent! Might add a habanero next time..:)

Jan 25, 2004

This is very good, however I juiced it up a bit with a 2tablespoons of fresh OJ, two green onions and 1/4 cup of cilantro, what with me being from Texas and all I had to double up on the peppers. But it is very nice as an appetizer with chips and beer for a nice stuffed pork chopped dinner.

Jul 06, 2003

Worthy of 4 stars with slight modification. Like another reviewer suggested -- over-gingered! A little goes a long way, so add ginger sequentially to taste. Fresh produce is mandatory. The spiciness is pepper dependent, just like garlic varieties -- so sample to know your ingredients. This makes a large quantity (10 servings) and you need to eat it while fresh. We used it as a side dish to Jay's jerk chicken (on this site) and loved it.

Jul 02, 2003

This is an excellent recipe. I added pineapple and mixed pineapple juice to the lime juice. This Salsa is VERY spicy. Next time I will dull it down and use less garlic and ginger. Overall, very nice!


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  • Calories
  • 35 kcal
  • 2%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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