Fish With Mango Salsa

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Fish with mango salsa is the perfect summer meal; packed with protein, fiber, color and crunch. It's ready in under 30 minutes, perfect to prep ahead and one of my favorite dinner recipes.

If you try this recipe and love it, I'm sure you'll like my chicken thighs with salsa and this recipe for a chopped antipasti salad, too!

What makes this recipe for fish with mango salsa a little different from others is the addition of feta cheese for a salty pop!

Because I'm eating for perimenopause, I do my best to make better choices when it comes to high sugar content ingredients like mangoes. I've found that pairing proteins like fish with fruits high in fructose, such as mango, is a brilliant way to enjoy these fruits. Rather than on their own, that is.

If fish and salad are your go-to, this is the perfect recipe to try out. I love making it in the summertime in South Africa, when our mangoes are juicy and sweet. Growing up here, summer + mangoes went hand in hand.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
Related
Pairing
Salad

Ingredients

Fish: I used salmon in this recipe because I love the rich flavor of salmon alongside the bright, fresh salsa. You can use any fish, really.
Mango: I only ever make this recipe in the summertime in South Africa, when mangos are in season.
Corn: I love adding corn, mainly for crunch.
Lime: Adds the acid and bright citrus flavor that I love.
Tomato: This is optional but I love it as an added acidic ingredient. It's savory, umaminess is also great in this fish with mango salsa recipe.
Chili flakes: Also optional but I love a little heat!
Herbs: I added some fresh dill but this is optional.

See recipe card for quantities.

Instructions

Step 1: Gather your ingredients together. At this point, if you want to eat your salmon skinless, remove the skin.

Step 2: Cook the corn, cool and take the corn off the cob. Dice the tomato and mango to be similar in size and add them to a bowl.

Step 3: Add the chili flake and lime juice to a mixing bowl. Toss everything together. If you prefer a little oil, add a drizzle of avocado oil at this point.

Step 4: Rub olive oil over your pieces of fish and grill them in a hot cast iron pan. I cooked mine around 4 minutes a size but the time depends on the size of your fish. Mine were little.

Step 5: To fish, plate the salmon, season the corn mango salsa and top the fish with it!

Substitutions

Salmon: Use a white fish instead.
Lime: Use lemon instead.
Chili flakes: Add diced jalapeno or fresh red chili instead of dry.

Variations

Shrimp: Use grilled shrimp (prawns) as the base and load it up with corn and mango salsa.
Lower on the heat: Go for red pepper flakes rather than chili flakes.
Herby: Add finely chopped cilantro.
Saltier: If you want a slightly richer, more salty version of this salsa, add in some crumbled feta cheese.

Equipment

I used a super hot griddle pan (cast iron) to cook the fish but you could also cook it on a grill or in a hot oven.

Storage

The corn mango salsa will keep 48 hours in a refrigerator. Note that the tomato will become mushy after that. I don't recommend this recipe for freezing.

Top Tip

Cook your salmon surface side down, first, for the prettiest presentation and use a pan with grill lines for markings.

Only turn your salmon when it comes away easily from the pan. If its sticking, its not ready.

FAQ

What is the best fish to use in fish with mango salsa?

I love a rich, oily fish like salmon as it contrasts well with the fruity, bright salsa.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with fish with mango salsa:

Salad