Warm Mango Salsa

    35 mins

    A Caribbean-inspired blend of sweet and heat that goes great with rice.

    10 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 1 jalapeno pepper, seeded and finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon lemon zest
    • 1/8 teaspoon ground coriander
    • 1 mango - peeled, seeded and diced
    • 1 (8 ounce) can pineapple tidbits, drained
    • 1/4 cup lemon juice
    • 2 tablespoons butter
    • 1 pinch salt and ground black pepper to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat olive oil in a nonstick skillet over medium-high heat, and cook and stir the onion and jalapeno pepper until tender, about 5 minutes. Stir in the garlic, lemon zest, and coriander; cook until fragrant, about 1 minute.
    2. Push the onion and pepper mixture to the edges of the pan, and add the mango and pineapple to the center of the pan. Cook, without stirring, until the fruit begins to caramelize, about 5 minutes. Pour the lemon juice into the pan, and bring to a boil, stirring and scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat; stir in the butter, and stir to combine all ingredients evenly. Season to taste with salt and black pepper; serve warm.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (9)


    This was my first Mango! Excellent! I followed the directions, because I didn't know what I was doing. I used a large jalapeno, I thought the salsa was hot, my husband thought it had a nice bite [to each his own]. Will diffently be making this again. Tasted great with grilled chicken. Thanks.  -  29 May 2009  (Review from Allrecipes US | Canada)


    Very, very good. We used it on grilled tilapia wrapped in corn tortillas. Delicious. I would consider adding an extra jalapeno next time for just a little more heat.  -  01 May 2010  (Review from Allrecipes US | Canada)


    Cooked this up as a topping for pork chops - very tastey! I used a food processor to finely chop the onion and jalepeno. Not very hot - could probably leave the seeds in to get a bit of bite.  -  26 Apr 2011  (Review from Allrecipes US | Canada)