Our easy Mango Salsa for Salmon will transform your salmon dishes and add a beautiful fresh burst of fruity flavour! Yes, fruit and salmon go exceptionally well together! Serve this salsa with baked or pan-fried salmon, add it to fish tacos, scatter it on ceviche, or serve it alongside any white fish.
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What Does Mango Salsa Go Well With?
Our favourite way to serve this Mango salsa is to spoon it on top of Blackened Salmon. However, it will go very well with Lemon Butter Baked Salmon. What is more, you can stuff this Mango Salsa in Salmon Pita Pockets for a delicious lunch treat.
Although we highly recommend serving this Spicy Mango Salsa with salmon, it has a lot more uses and actually is extremely versatile.
It complements a wide range of dishes, particularly Mexican cuisine. Enhance your Mexican salads, tacos, and burrito bowls by adding a generous dollop of this salsa. Its delightful flavours also harmonize perfectly with the spiciness of Cajun chicken too!
Alternatively, serve it as a dip with some tortilla chips! We love it with Cool Original Doritos.
- Scatter the Mango Salsa on top of Santa Fe Chicken Salad.
- Replace Tartar Sauce with This Spicy Mango Salsa in Fish Burgers.
- Serve it alongside Grilled Chicken Thigh Skewers.
Ingredients and Substitutes
- mango: make sure to use ripe mango for this salsa (see tips on how to choose ripe mangoes in the section below).
- avocado: again, use ripe avocado, but not one that’s mushy and going brown.
- coriander (cilantro): fresh coriander can be replaced with parsley if you don’t enjoy the flavour. Both stalks and leaves will be chopped finely.
- red onion: can be substituted with shallots.
- red chilli pepper: we like to use fresh chillies in this Spicy Mango Salsa recipe, but you may replace it with dried chilli flakes. Use about a ½ teaspoon of chilli flakes per 1 chilli pepper.
- clear honey: can be replaced with agave nectar or maple syrup.
- lime: we will use both juice and zest of lime, so choose fresh juicy unwaxed limes.
- sea salt and black pepper: to season.
How To Check That Your Mango is Ripe?
When assessing the ripeness of mangoes, prioritize the sense of touch rather than relying solely on colour, as each variety exhibits a distinct hue when fully ripe.
For instance, the colour red does not necessarily indicate ripeness. To determine ripeness, apply gentle pressure and observe how the mango responds. A ripe mango will yield slightly, indicating that the flesh inside is soft.
Drawing from your familiarity with other fruits like peaches or avocados, which also become progressively softer as they ripen, use your experience to gauge the ripeness of mangoes.
Additionally, ripe mangoes may emit a delightful fruity aroma near their stem ends.
This Mango Salsa for Salmon comes together in minutes. All you need to do is chop the avocado and mango into small cubes. Then finely chop coriander (cilantro), red onion and chilli.
Place everything in a bowl with honey, lime juice, lime zest and a bit of seasoning and mix together.
Leave the salsa for 10 minutes before serving in order for the flavours to mend.
How To Cut Mango?
- Start by placing the mango on a cutting board with the stem end facing upward.
- With a sharp knife, make a vertical cut down one side of the mango, just next to the centre pit.
- Repeat the same vertical cut on the other side of the mango, again close to the pit.
- You should now have two mango halves and the centre pit remaining.
- Hold one mango half in your hand, skin side down, and make lengthwise and crosswise cuts into the flesh, being careful not to cut through the skin.
- Invert the mango half by pushing the skin upwards, which will make the mango cubes pop up.
- Use a knife or spoon to separate the mango cubes from the skin and place them in a bowl or container.
- Repeat the same process for the other mango half.
- If desired, you can also cut any remaining flesh from around the pit by carefully slicing it off.
How To Cut Avocado?
- Start by selecting a ripe avocado. It should yield slightly to gentle pressure when squeezed.
- Slice through the avocado lengthwise with a sharp knife, cutting around the large pit in the centre.
- Gently twist the two halves in opposite directions to separate them.
- Carefully remove the pit by either scooping it out with a spoon or by gently tapping the knife into the pit and twisting it to release it from the flesh.
- With a spoon, scoop out the avocado flesh from each half, ensuring not to damage the skin.
- Place the avocado halves, flesh side down, on a cutting board and cut into small cubes.
- Repeat the same process with the other avocado half.
Tips For Great Mango Salsa For Salmon
- Try and cut the mango and avocado into small uniform pieces, so you have a good distribution of flavours throughout your salsa.
- As soon as you’ve cut the avocado into cubes, mix everything with lime juice without delay. Lime will prevent the avocado from browning.
- Prevent waste by finely chopping both the stalks and the leaves of coriander (there is no need to discard the stalks).
- Leftover mango salsa can be blitzed into a puree in a food processor or a powerful smoothie maker. Loosen it with some water and add a dash of vinegar – it will make a delicious summer salad dressing! Try with our Grilled Chicken and Peach Salad or Spiced Paneer Salad.
Mango Salsa can be stored in an airtight container in the refrigerator for up to two days. However, it’s important to note that the mangoes will progressively soften, altering the texture of the salsa. While softer mangoes don’t necessarily indicate spoilage, they may not be as appetizing. Avocados may also soften and brown, so we always recommend eating the salsa on the day that it is made.
This Mango Salsa for Salmon is not suitable for freezing.
Yes, fish and fruit can go well together in certain culinary combinations. The delicate flavours of fish, such as citrusy salmon or tropical ceviche, can be complemented by the sweetness or tanginess of fruits like mango, pineapple, or citrus. The contrasting elements can create a harmonious balance of flavours in dishes, offering a refreshing and unique taste experience.
Unfortunately, not. You need ripe but FIRM mangos for this salsa, and frozen mango turns mushy after thawing.
A good substitute for cilantro (coriander) in mango salsa for a salmon recipe would be fresh parsley. Parsley has a similar fresh and herbaceous flavour profile that can work well in place of cilantro. Its mild and slightly peppery taste can provide a pleasant contrast to the sweetness of the mango. Alternatively, you could also consider using fresh basil or mint leaves, which can add their unique aromatic notes to the salsa while still complementing the other ingredients.
We recommend serving the mango salsa soon after making it, but you can prepare the ingredients ahead of time. Chop the mango, coriander, onion and chilli and store covered in the refrigerator. Chop the avocado and mix everything with lime and honey just before serving though.
Other Condiments To Serve With Fish
Mango Salsa For Salmon
- 1 ripe mango cut into small cubes
- 1 large ripe avocado cut into small cubes
- 15 g fresh coriander finely chopped
- ¼ red onion finely chopped
- ½ red chilli finely chopped
- 1 teaspoon clear honey
- ½ lime juice & zest
- Prepare the mango salsa by mixing all the ingredients in a bowl.
- Season with salt and pepper and set it aside for 10 minutes for the flavours to mend before serving.