Reviewed: Apr. 6, 2012

This was great! I took the seeds out or the serrano peppers, because I thought it would be too spicy, but it wasn't spicy at all, so I think next time I'll leave the seeds in. I also used all mango, since my two mangoes gave me 4 cups, and I think it's better with just mango (more expensive, yes- but it's totally worth it!).

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Reviewer:

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

Reviewed: Sep. 26, 2011

It smelled delicious...but the taste just didn't deliver.

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Reviewer:

sarahfer

Reviewed: Sep. 6, 2010

This salsa is a real winner! Really, it won best salsa of seven judged in a contest at a family gathering. I made a few changes: I used cilantro, not basil and a banana pepper in place of the serrano. It was wonderful, just the right amount of heat, sweet and lime.

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Reviewer:

GLORYBE3

Cooking Level: Expert

Living In: Fulton, New York, USA

Reviewed: Nov. 13, 2009

Delicious over fish!

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Reviewer:

HWilkins

Reviewed: Aug. 3, 2009

Used cilantro and added red onion. like the idea of avocado next time...

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Reviewer:

ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

Reviewed: Jul. 17, 2009

love it! I prefer cilantro to the basil and I add extra spice depending who'll be eating it.

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Reviewer:

Alicia

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: May 26, 2009

I love peaches, but I wasn't too fond of this combination. Their taste was rather overwhelming. I would try it again with less peaches, or, a different variety that would better complement the mango. Also, being a fan of spicy food I had to increase the chillies to 5.

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Reviewer:

katsonis

Reviewed: Jul. 29, 2008

I've made this several times now, and taking advice from others, I've cut down on the ginger, and it's very delightful, and it's helped perk up a couple of fish dishes as well as a salad when I didn't have enough dressing. This is one recipe I can see keeping on hand for a good long time.

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Reviewer:

Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 17, 2008

This recipe is very tasty. I was looking for a sweet and spicy topping for chicken. This fit the bill wonderfully. The mangoes and peaches I used were not very sweet, so I added about two teaspoons of sugar. I used a pinch of ground ginger, pinch of salt too. Jalapenos instead of Serrano peppers and cilantro instead of basil. It takes a while to chop everything up though, but worth it. I let it chill about three hours and didn't feel like cooking the chicken by then, so I made turkey wraps with cream cheese on tortillas and added the salsa. Delicious! Will definately make again.

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Reviewer:

mrskomplex

Reviewed: Sep. 13, 2007

I love, love LOVE this recipe! I use it on top of crab cakes or other seafood. I use jalepenos to make it a tad less hot and use cilantro instead of basil.

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3 users found this review helpful