Reviewed: May 29, 2009

This was my first Mango! Excellent! I followed the directions, because I didn't know what I was doing:). I used a large jalapeno, I thought the salsa was hot, my husband thought it had a nice bite [to each his own]. Will diffently be making this again. Tasted great with grilled chicken. Thanks.

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6 users found this review helpful

Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 14, 2010

I loved this with white fish! I kicked it up a notch with Sriracha sauce and the mixture of hot and fruit really brought out the flavor of the fish.

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3 users found this review helpful

Reviewer:

Jenna

Cooking Level: Expert

Home Town: Dunn, North Carolina, USA

Living In: Denver, Colorado, USA

Reviewed: May 1, 2010

Very, very good. We used it on grilled tilapia wrapped in corn tortillas. Delicious. I would consider adding an extra jalapeno next time for just a little more heat.

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5 users found this review helpful

Reviewer:

mommy

Cooking Level: Intermediate

Living In: Cortez, Colorado, USA

Reviewed: Mar. 31, 2011

Awsome, just what I was looking for. Thanks

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2 users found this review helpful

Reviewer:

jonie12

Reviewed: Apr. 26, 2011

Cooked this up as a topping for pork chops - very tastey! I used a food processor to finely chop the onion and jalepeno. Not very hot - could probably leave the seeds in to get a bit of bite.

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4 users found this review helpful

Reviewer:

A. Cole

Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Aug. 20, 2011

This is so yummy! We serve this with tortillas and fajita-style chicken, and it has quickly become our favorite entertaining dish-everyone raves about it! Thank you for this simple-to-make, yet exotic-tasting recipe!

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1 user found this review helpful

Reviewer:

wannabechef

Reviewed: Sep. 21, 2012

This has become a staple in our house in the Philippines, where the local mangoes make it even better. I use fresh pineapple instead of canned, and triple the garlic and double the chili peppers (I use local chilis instead of jalapenos). Makes an amazing topping for pork chops, grilled chicken or even just over rice. You can leave out the butter if you have a dairy sensitivity or want to make it vegan, and it doesn't miss anything at all in the flavor.

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