Mango Salsa

I've been making this recipe for years and always get requests for it at gatherings. From years of making it, I've learned that if you use a food processor, it makes it a soupier, but really blends the flavors together nicely. If you use fresh, ripe ingredients you don't even need salt.

• baldgrasshopper

• Asheville, NC

• 7/19/2014

There is only one thing wrong with this recipe. It makes just enough for two. Luckily I had doubled it, and there were only four of us for dinner. Not a drop left over.

• Anonymous

• Cape Cod, MA

• 8/30/2010

Simple and great. I prepared it for a romantic dinner. Since I refrain from using "raw" onion in such occasions, I steamed it for a couple of minutes in a steamer. It was great anyway.

• Anonymous

• Tel Aviv, Israel

• 9/3/2006

I made this salsa exactly as stated; fresh mint from a small pot I began growing a few months ago, fresh lime and zest, a mango that was firm and red onion. We loved it - very refeshing. My husband doesn't usually like to mess with "sauces" but he didn't stop talking about what he calls "muckaluck"- in fact he has asked for it again tomorrow night.

• Anonymous

• Mississauga, Ontario

• 8/6/2006

pretty easy and tasty. I added a little bit of chili sesame oil which gave it a nice kick.

• Ref

• Chicago

• 6/5/2005

Easy and delicious. I also did not have mint on hand, but did have cilantro. Tastes great with cilantro!

• Anonymous

• Greensboro, NC

• 3/19/2005

Simple and delicious. Used it to accompany the grilled jerk chicken on this site. Couldn't find fresh mint and used half the suggested amount of dried mint instead, and doubled the lime juice...

• Anonymous

• Voorheesville, NY

• 3/28/2004

Very tasty! I added more lime juice than the recipe called for.

• Anonymous

• Rocklin, CA

• 11/2/2003

This is my standard mango salsa recipe. I really like it on spiced pork tenderloins. I think it would go nicely with any meat that has a spicy coating.

• Anonymous

• Arlington, VA

• 7/24/2003

Excellent salsa to go with grilled swordfish. A snap to prepare. Like a previous reviewer, I added red pepper for color and a little more crunch.

• Anonymous

• Long Island, NY

• 6/30/2003

So easy and delicious! Definitely a keeper. We served it with spicy jerk chicken and a black bean and rice salad and it was absolutely perfect.

• Anonymous

• Somerville, MA

• 7/15/2002

I also made this to go with the Glazed Grilled Salmon on this site substituting cilantro for the mint and adding a little minced fresh jalapena. Perhaps this makes it a different recipe, but it sure was good!

• Anonymous

• Sarasota, FL

• 5/15/2002

This salsa is incredible!! It goes great with pork or a frim white fish, and it can go with pound cake or ice cream for dessert. It is light and delicious. You can some fresh cilantro if desired.

• Ramsey

• Philadelphia

• 7/15/2001

We love this salsa! We use it with pork, chicken and fish. It is easy, quick and really jazzes up plain pork, fish and chicken.

• Anonymous

• Redwood City, CA

• 2/22/2001

Light and summery. I used this on Glazed Grilled Salmon (from the epicurious files) and made another batch later in the week to top crabcakes. A splash of olive oil added earthy flavor and rounded out the lime. I also added finely diced red peppers for color.

• Anonymous

• Chicago

• 6/22/1999