Fish with mango salsa is the perfect summer meal; packed with color and crunch, ready in under 30 minutes.
If fish and salad is 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.
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 savory ingredients with fruits high in fructose, like mango, is a brilliant way to eat them. Rather than on their own, that is. I also just really love eating fruit with savory ingredients.
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!
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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
I love a rich, oily fish like salmon as it contrasts well with the fruity, bright salsa.
Related
Looking for other recipes like this? Try these:
Dinner
Pairing
These are my favorite dishes to serve with fish with mango salsa:
Salad
Fish With Mango Salsa
Ingredients
- 4 pieces salmon fillet skin on or off
- 1 lime
- 2 corn ears
- 1 tomato I used a small jam tomato
- ½ teaspoon red chili flakes
- olive oil
- salt and pepper
Instructions
Make the salsa
- Cook and cool the corn. Cut the corn from the cob. Add it to a bowl.
- Dice the mango and tomato and add to the corn.
- Squeeze over fresh lime juice, add olive oil if you like (½ tsp), season with salt, pepper and red chili flakes.
Cook the salmon
- In a hot pan, cook the salmon fillets (rub with oil and season first) for about 3 minutes per side.
- Top with salsa and enjoy!
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