Recipe by Grifo
"A Caribbean-inspired blend of sweet and heat that goes great with rice."
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jalapeno pepper, seeded and finely chopped
mango - peeled, seeded and diced
1 (8 ounce) can
pineapple tidbits, drained
salt and ground black pepper to taste
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.
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.
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.
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.
Awsome, just what I was looking for. Thanks
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Warm Mango Salsa
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 57
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