I've got mangoes coming out my ears this year. We have done just about everything thais can think of to use them (my mother in law has been making maun mung kohn (?) for weeks now. I suddenly remembered that when I used to frequent Mexican seafood joints in the states mango salsa was a very common side with many dishes, especially fish. I found some pretty interesting recipes on the net and since we eat fish from our pond often I plan on trying some of these. I have had great success with tomato salsa using local ingredients and was just wondering if anyone out there has made mango salsa and if so how it turned out.

I like mango salsa and pineapple salsa with deep fried fish.

3 ripe mangoes, peeled and diced

2 serrano or jalapeno chillies, seeded, deveined, and minced

1/4 cup finely chopped red onion

2 tablespoons chopped fresh cilantro leaves

1 tablespoon chopped fresh oregano leaves

1 tablespoon chopped green onions

3 tablespoons lime juice

3 tablespoons fresh orange juice

1 teaspoon honey

Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

I like mango salsa and pineapple salsa with deep fried fish.

3 ripe mangoes, peeled and diced

2 serrano or jalapeno chillies, seeded, deveined, and minced

1/4 cup finely chopped red onion

2 tablespoons chopped fresh cilantro leaves

1 tablespoon chopped fresh oregano leaves

1 tablespoon chopped green onions

3 tablespoons lime juice

3 tablespoons fresh orange juice

1 teaspoon honey

Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

Sounds great your recipe

Gerd

I did this recipe for Grilled Tilapia with Mango Salsa 2 weeks ago... It was awesome!

MARINADE INGREDIENTS

* 1/3 cup extra-virgin olive oil

* 1 tablespoon lemon juice

* 1 tablespoon minced fresh parsley

* 1 clove garlic, minced

* 1 teaspoon dried basil

* 1 teaspoon ground black pepper

* 1/2 teaspoon salt

* 2 (6 ounce) tilapia fillets

SALSA INGREDIENTS

* 1 large ripe mango, peeled, pitted and diced

* 1/2 red bell pepper, diced

* 2 tablespoons minced red onion

* 1 tablespoon chopped fresh cilantro

* 1 jalapeno pepper, seeded and minced

* 2 tablespoons lime juice

* 1 tablespoon lemon juice

* salt and pepper to taste

DIRECTIONS

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

We did this inside, on an oiled pan. Lovely!

Edited May 18, 200917 yr by Daren