Spicy Mango Salsa

    45 min

    This is a fruity spicy salsa side dish, with an interesting mix of spicy, sweet and sour! Try it - delicious with barbecues or Asian food.

    58 people made this

    Serves: 6 

    • 4 medium mangos - peeled, stones removed and cubed
    • 4 tablespoons fresh lime juice
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon cayenne pepper
    • 2 tablespoons chopped fresh coriander
    • 2 tablespoons chopped shallots
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Extra time:30min chilling  ›  Ready in:45min 

    1. Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, coriander, shallots, salt and pepper. Whisk briefly, then pour over the mangoes. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavours before serving.

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    Reviews in English (52)


    Tried this recipe today and I certainly was not disappointed. Have used a ripe mango and it was delish. A lovely combo of sweetness from the ripe mango, sour from the lime, a little bit of 'kick' from the cayenne, gorgeous 'zing' from the shallots with extra taste from salt and pepper. The olive oil mixes well with the rest of the ingredients without compromising the taste - it adds to the texture. Very refreshing indeed. Try it!!  -  15 Jul 2014


    This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes), the flavor is more intense, and texturally superior. Replace the 4 mangoes with green mangoes (peeled, separated from pith, and cut into matchsticks - not chunks). Using essentially the same ingredients, except nix the olive oil (totally unnecessary fats), add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used, when dressing with lime, cilantro, etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving.  -  29 Jan 2009  (Review from Allrecipes US | Canada)


    I used thinly sliced red onion instead of shallots. Instead of red pepper flakes, I used thin slivers of sweet red peppers. The tastes complemented one another beautifully and it was a very pretty salad also!  -  18 Jul 2006  (Review from Allrecipes US | Canada)