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Fast & Fresh Mango Salsa

By Edited Sep 17, 2016 5 15
Mango Salsa on Halibut
Credit: Taz | sporkist on flickr / Licensed under Creative Commons Attribution 2.0 Generic

About 15 years ago, I clipped out a fabulous Bonnie Stern mango salsa recipe from the Toronto Star newspaper.

Immediately it appealed to me since it required no tomatoes. The tomatoes at my local grocery store - unless in season - well, suck.

Since I had some hot chili paste to use up, I tried 1/2 tsp. of it (instead of buying one jalapeno chili pepper). I left out the mint, since my local store doesn't always stock it.

What I love is you can add some leftovers to this salsa; I've added cherry tomatoes, avocados, and cucumbers on occasion. Not only does this salsa taste great on meat (especially grilled chicken or fish) it works well as a substitute for regular salsa. It makes for an interesting tomato-free bruschetta if you add a little basil and perhaps some leftover red pepper.

Avocado Mango Salsa
Credit: fitkitchen on flickr / Licensed under Creative Commons Attibution 2.0 Generic

What makes my salsa fast

1) Using hot chili paste instead of handling a medium hot chili. The Mayo Clinic recommends wearing gloves (rubber or plastic) when preparing hot peppers such as jalapenos because the oils in them can burn your skin and eyes.[1]

2) Mincing garlic and ginger on the same microplane grater/zester.

3) Skipping the mint (less to wash & chop finely - too much mint can ruin your salsa).

What makes my salsa fresh 

1) Know how to choose a fresh mango. (See 1 min video next for tips and how to cut a mango).

2) Buy fresh coriander (also known as cilantro, Chinese parsley or dhania[2]). Do not use culantro (which is also called long coriander or Mexican coriander[3]) since it has a much stronger leaf oil and intense scent. (Photos are shown after the video).

Smooth skin and a strong scent

Alphonso or Ataulfo (Yellow) mango

Fresh Cilantro

Fresh Cilantro
Credit: Coqui the Chef on flickr / Licensed under Creative Commons Attribution 2.0 Generic

Don't use culantro (shown below)

Eryngium foetidum | Culantro
Credit: Andrew Nguyen / Image on Wikipedia / copyright holder allows anyone to use this image for any purpose

Microplane 40020 Classic Zester/Grater

Microplane 40020 Classic Zester/Grater RoseWrites 2014-03-20 5.0 0 5

Just makes life easier

Microplane 40020 Classic Zester/Grater
Amazon Price: $11.19 Buy Now
(price as of Sep 17, 2016)
If you are still using a box grater, you should try a microplane grater. It's faster, safer, and more hygienic. For mincing garlic and ginger I find this zester does the job in seconds. It's easy to clean (just rinse and place in your dishwasher). It's especially handy for grating hard cheeses and chocolate. NOTE: It doubles as a zester (so use it for mincing or for recipes requiring finely grated food). Hold on to the sleeve it comes with - it'll protect your fingers when you are fishing for it in a drawer and keep cutting surfaces sharp.

Fast & Fresh Mango Salsa recipe

Makes: 1.3 cups | Prep: 7 mins | Total: 9 mins


1 mango (ripe)

1/2 tsp. hot chili paste (be sure to use a paste and not a sauce or oil)

2 green onions OR 2 shallots (finely chopped)

3 tbsp. fresh coriander (chopped)

1 - 2 cloves of garlic (minced)

1 tbsp. fresh ginger root (peeled and minced)

1 tbsp. lime juice (1 lime provides about 2 tbsp. worth)

1 tbsp. honey 

up to 1/4 tsp. salt 

Optional: 1/2 avocado, 1/4 red pepper, cherry tomatoes, diced cucumber or a splash of triple sec - if you don't have enough lime juice


Wash, peel, and dice mango (as shown in video previously) add to medium bowl. Wash & chop green onions and coriander and toss lightly with diced mango in bowl.

In a small bowl, thoroughly combine hot chili paste, lime juice, and honey. Lastly, add minced garlic and ginger and mix well. Scrape into mango-onion-coriander mixture and blend well. 

Before adding any salt, taste your salsa first. Some chili pastes contain more salt than others.

Amore Hot Chili Pepper Paste 3.2 Ounce Tube

(I only wish it contained less salt).

Amore, Hot Chili Pepper Paste, 3.2 Ounce Tube RoseWrites 2014-03-20 4.5 0 5

Imported from Italy

Only 3 ingredients (omit salt in my recipe if using)

Amore Chili Pepper Paste, 3.2 Ounce Tube
Amazon Price: $5.52 Buy Now
(price as of Sep 17, 2016)
This is my favorite chili paste. A 3.2 ounce tube is about 19 teaspoons worth. It's fast and safe - just squeeze out the amount you need onto a measuring spoon (it's like toothpaste), cap it and refrigerate. No more worrying about whether you get any on your hands or in your eyes. Ingredients: Puglia-grown chili peppers, salt, and citric acid.
Allergy alert: Produced in a facility that also processes pine nuts, cashews, and anchovies.
Bonus: Includes some tasty recipes inside the box.


Mar 23, 2014 3:32am
very good receipt! I'm definitely going to try it out
Mar 23, 2014 4:36am
Thanks for dropping by and commenting. Hope you enjoy it (I do find that yellow mangoes are less stringy and a bit more sweet - although they are smaller than the Alphonso ones).
Apr 12, 2014 4:55am
I really did not knew that you can use mango in such a tasty way. Thanks for this recipe
Apr 12, 2014 8:06am
Yeah, there are plenty of ways mangoes can be used (love them in smoothies too). Thanks for dropping by and commenting.
Apr 12, 2014 4:55am
This comment has been deleted.
Apr 12, 2014 11:12am
Looks delicious! Mango season has just started here so I'll try it out soon. Shared!
Apr 12, 2014 12:01pm
Oh thanks for the share - and I sure wish I could grow mangoes. There are only 3 kinds that have any chance of growing in Canada - Carrie (aka dwarf mango), Cogshall, and Cushman types. When I worked in an East Indian restaurant, we used to make mango chutney and mango lassi (and so many of my friends got hooked on them). Take good care and thank you for taking the time to visit and comment, Rose
Apr 13, 2014 12:49pm
Great looking salsa. Can't wait to make and try your recipe
Apr 13, 2014 1:31pm
Thanks for dropping by and commenting . . I hope you enjoy it.
Apr 13, 2014 3:42pm
Your mango salsa sounds delicious, I will surely give it a go!
Apr 13, 2014 5:01pm
It's really tasty and a nice change. Hope you enjoy it. Thanks so much for dropping by, Rose
Apr 16, 2014 10:48pm
Rose, I missed this before but this is the perfect day as I am grilling tuna and I have mango and coriander and of course, chill paste.
Apr 17, 2014 3:57am
Oh you and Grumpy will love it. Thanks for checking out my article and for commenting Mary. Love to see your smiling face, R
Apr 16, 2014 10:51pm
Culantro, that's the name for this herb. The Vietnamese use these a lot and I had been using it but the only translation I could find was sage. Will share this with my Vietnamese friends.
Apr 17, 2014 4:05am
Thanks for sharing Mary . . hope all is well with you and yours, Rose
Apr 17, 2014 4:04am
In Southeast Asian cooking, the Vietnamese name for culantro is also ngò gai' (yet there appears to be many names for it). It threw me for a loop since salsa sounds Mexican and culantro is also known as "Mexican coriander." I'm sure the gardeners out there would never mistake it though (and thankfully, it looks different enough).
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  1. Mayo Clinic Staff "Chili." mayoclinic.org. 20/03/2014 <Web >
  2. "Coriander." Wikipedia. 20/03/2014 <Web >
  3. "Culantro | long coriander." Wikipedia. 20/03/2014 <Web >

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