Reviewed: May 25, 2008

I have had this before and found the recipe here. It's a nice accompaniment to grilled burgers or as a dip. I added a little extra lime and also some garlic since my family loves garlic.

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7 users found this review helpful

Reviewer:

BeckyMRS

Cooking Level: Expert

Home Town: Skiatook, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Jun. 14, 2008

excellent. try this version when you don't have mango: omit the mango add ground cumin to tast and a little splenda for a hint of sweet. turns out great, i like it better than with the mango.

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19 users found this review helpful

Reviewer:

DANALAUREN22

Reviewed: Jun. 24, 2009

This was very refreshing but my family found that 1 cup or more of mango was better. I also added fresh tomatoes & frozen corn (instead of mushy canned corn). Salt and pepper to taste! Delicious.

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13 users found this review helpful

Reviewer:

wrn

Reviewed: Mar. 7, 2010

Even though its still winter where I live, I made this to feel spring/summer in the mind... Delish! I used more mango and a tad more lime juice. I also used canned shoepeg corn - not mushy at all. Can't wait to try this over a grilled burger.

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2 users found this review helpful

Reviewer:

ceecee

Reviewed: Jul. 16, 2010

I found my tastebuds were dying for more 'zing' with this one. I would increase the mango to start, maybe add more lime juice, and play around with some spice(y) additions.

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11 users found this review helpful

Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Jul. 23, 2010

I use cantaloupe instead of mango (small balls work nice). Also 1TBS of oil and let it all rest at least a few hours. Spooned over lettuce makes a great vegetarian meal.

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2 users found this review helpful

Reviewer:

reBecca

Cooking Level: Expert

Reviewed: Jul. 23, 2010

I had actually just gone to the store two days ago and got all the ingredients to make this salad. I do it a little differently, though. First, I don't add tomatoes, instead I finely chop one seeded jalepeno. Secondly, I don't use lime juice and olive oil. I use a balsamic vinegerette dressing. Made this way, it is one of the tastiest salads I've ever had!

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2 users found this review helpful

Reviewer:

Ryan Miller

Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

Reviewed: Jul. 25, 2010

I did this without the mango because I'm not a big fan of the fruit. I used minced serrano peppers to make it spicy. I thought about substituting pineapple for mango, but just ditched the fruit altogether. Delish.

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4 users found this review helpful

Reviewer:

Tracy

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

Living In: Las Cruces, New Mexico, USA

Reviewed: Jul. 25, 2010

This is very good. I omitted the mango, and added tomatoes with green chilies to spice it up. Family raved about it.

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6 users found this review helpful

Reviewer:

nursecook

Reviewed: Jul. 25, 2010

The mango we bought was not quite ripe enough to include, but it was still very yummy without. We added a little jar salsa with it to add a little spice and garlic salt. Really good with chips or to to put in chicken wraps!

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4 users found this review helpful