Mango Salsa for fish or chicken has a bright, fresh flavor that elevates a simple piece of fish or chicken, making for a meal that will transport you to the tropics!
Yes, I do buy salsa in a jar sometimes. But there is nothing like making fresh salsa to give a wonderful flavor boost to what you are cooking.
I’m especially keen on making mango salsa for fish. This is a go to recipe for me. When I see fresh mangoes are on sale, there’s a good chance I will be making mango salsa.
How to use Mango Salsa
The mango salsa does keep for a few days in the refrigerator, but it is best enjoyed right after you make it. So I suggest making the mango salsa right before you cook your chicken or fish. Set the salsa aside while you prepare your protein, then add it as a topping when the chicken or fish is done.
I especially like this mango salsa for fish. Types of fish I’ve tried with the mango salsa include:
- Salmon — grilled salmon with mango salsa is great in the warmer weather. But when it is too cold for grilling, making pan seared salmon then topping it with mango salsa is a good way to think about warmer days and places.
- Tilapia — the text of tilapia is a nice match for the mango fruit in the salsa.
- Grilled halibut with mango salsa is another great way to use the preparation.
My wife Jodi is not much of a fish fan. So if I’m making mango salsa for fish, I will usually cook up a bit of chicken, too. This mango salsa definitely gets a thumbs up as a topping for chicken, too!
Mango salsa can also be a nice addition to some vegetarian bean tacos. Of course, you can also enjoy the mango salsa on its own with some chips.
Wine Pairing for Mango Salsa
I definitely tend to the rosé first when thinking about wine pairings for mango salsa. The bright, fresh flavors of the mango salsa are nicely matched by a medium bodied rosé with melon fruit.
The Figuière Saint André Rosé ($14, 12.5% ABV) from a vineyard located between Nice and Marseilles. The melon fruit and kiwi on the palate make it a good pairing for the mango salsa. We enjoyed this rosé recently with tilapia topped with mango salsa. This wine has quickly become a go-to rosé for us. Made from an equal blend of Grenache, Cabernet Sauvignon, Cinsault and Syrah.
Keeping on the rosé with mango salsa, the Bila-Haut Rosé from Michel Chapoutier paired nicely with our grilled halibut with mango salsa.
I’ve also paired the mango salsa with a white Burgundy. For a Chardonnay pairing to work with mango salsa, you definitely want a more restrained version of the white win–in other words, not one with a lot of oak and butter notes.
Torrontes is a white wine grape common in Argentina that has floral notes that make it another good partner for mango salsa. We recently sampled the 2018 Columé Estate Torrontes with our Mango Salsa, and give a thumbs up to the wine and the pairing.Print
Mango Salsa for Fish or Chicken
Mango salsa has bright, fresh flavor that elevates a simple piece of fish or chicken, making for a meal that conjures images of dining in the tropics.
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salsa
- Method: combine fresh ingredients
- Cuisine: Tropical
- 1 ½ cups chopped mangoes (2 mangoes)
- 1 large garlic clove, minced
- 1 tsp finely chopped jalapeño pepper
- 2 tbsp cilantro, chopped
- 1 tbsp fresh squeezed lime juice
- In a medium sized bowl, combine the chopped mango minced garlic and jalapeño pepper. Stir in the cilantro.
- Add the fresh squeeze lime juice to the salsa just prior to serving, and gently stir to combine.
- Serve the salsa over fish or chicken. Enjoy!
- Adding the lime juice just before serving helps give the salsa a super fresh taste.
- There are a wide variety of mangoes available. I like to use the Ataúlfo mango, also known as a Champagne mango.
- Cutting mangoes can be tricky — this site has some good tips.
Keywords: salsa, mango salsa, salsa for fish