Fish with Mango Salsa takes a simple, tasty protein and combines it with an easy, zesty mango salsa, leaving you completely satisfied.
Fish is one of my favorite proteins for anytime of year. It’s not heavy for summer, and in the winter, it’s a light meal to make me feel healthy. With my fresh mango salsa, the whole fam will be happy about dinner.
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For more light and delicious meals, make sure to try my Fish Tacos with Mango Salsa and my Grilled Fish with Caper Herb Salsa and Corn.
How many varieties of mangos exist?
Believe it or not, there are so many varieties of mangos you can’t quite get a straight answer. Sites from Google tell us there are over 1000 varieties grown in the world. Wikipedia says over 500. The National Mango Board sites 7 varieties that we are most likely to find throughout the year here in the states.
They are all sweet and buttery, but if you try different varieties next to each other you can tell they have a slightly different flavor, almost aromatic, like different flowers.
Any mango variety tastes great in this mango salsa. The sweetness pairs so well with juicy tomatoes, bell peppers, onions and herbs. A splash of lime juice brightens everything.
Ingredients for Fresh Mango Salsa:
- 2 diced tomatoes
- 1 diced mango
- Half a diced yellow or red bell pepper
- 2 chopped scallions
- 1 handful chopped cilantro
- Half a chopped red onion
- 1 handful chopped parsley
- 1 tbsp. lime juice
The zestiness of the lime and the sweetness of the mango add a great flavor dimension to the fish. I personally love to add this easy mango salsa to my filleted flounder, but you can add it to any white fish such as tilapia or halibut.
This simple mango salsa is also great on chips or pita chips! Make a batch for your next party.
To save time and work, I typically buy my fish already filleted. You can find fillets at the store, both fresh and frozen. It doesn’t matter!
The best way to thaw fish is by placing it in the refrigerator overnight to gradually de-ice. By thawing it overnight, the fish flavor and texture is preserved. However, if you’re in a rush, place the fish in cold water for an hour before cooking.
How to broil fish:
Broiling fish one of the easiest ways to prepare fish. It can be done with almost any kind, just adjust the cooking time for the thickness of the fillets.
- First, season your fish with a little salt and pepper. You can add a slice of lemon or place it over herbs if you like as well.
- Place on a broiler pan or sheet pan and set under a hot broiler, about 6 inches from the heat source.
- Broil for 5 to 8 minutes, depending on the thickness of your fish fillet. It is done when it is opaque all the way through and flakey.
After you have grilled or broiled your fish, spread your homemade mango salsa on top and viola, you have a flavorful, healthy dish!
Try my 15 Mind Blowing Fruit Salsa Recipes for other unique and fresh salsas!
Fish with Mango Salsa takes a simple, tasty protein and combines it with an easy, zesty mango salsa, leaving you completely satisfied.
- 2 tomatoes diced
- 1 mango diced
- 1/2 red or yellow bell pepper diced
- 1/2 red onion chopped
- 2 scallions chopped
- 1 tbsp lime juice
- 1 handful cilantro chopped
- 1 handful parsley chopped
- 4 small fish fillets grilled or broiled
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Mix together the tomatoes, mango, bell pepper, onion, scallions and lime juice. Stir in the cilantro and parsley and season to taste with salt. Store in the fridge for up to two days, or serve immediately.
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Serve salsa over broiled or grilled flounder, tilapia or halibut fillets.
To broil fish
- First, season your fish with a little salt and pepper. You can add a slice of lemon or place it over herbs if you like as well.
- Place on a broiler pan or sheet pan and set under a hot broiler, about 6 inches from the heat source.
- Broil for 5 to 8 minutes, depending on the thickness of your fish fillet. It is done when it is opaque all the way through and flakey.
Recipe Tara Teaspoon. Food Styling Jee Levin. Prop Styling Lynda White. Photography Hallie Burton. Originally published in LHJ 5/10.
