Recipe: Mango Salsa

A mango arrived in my CSA box this week, and I put it high up on the priority list to actually get used.  Lately my favorite source of recipes is the website  You create a free account and then can save the recipes, which are culled from several of my favorite magazines (Real Simple, Cooking Light, Food and Wine, Sunset).  A quick search for mango yielded this:

Grilled Halibut and Mango Salsa


The link above will take you to the original recipe, but my version with notes is below.  Fresh halibut was very much not on sale at the store today, so I substituted Rockfish.  The reviews of the recipe claim that any white fish will work well, and I simply put it on a foil-lined baking sheet, sprinkled salt, pepper, and a bit of extra-virgin olive oil, then broiled it for 6 minutes.  The real work was prepping the ingredients for the mango salsa.

Mango Salsa

– 2 cups plum tomatoes, seeded and diced
– 1 and 1/2 cups mango, peeled and diced
– 1/2 cup diced onion
– 1/2 cup chopped fresh cilantro
–  2 T fresh lime juice
– 1 T apple cider vinegar
– 1 tsp splenda
– 1 tsp each salt and pepper
– 2 tsp minced garlic

Combine everything and let the flavors marinate together.  In the future, I plan to omit the vinegar, because it was certainly sweet enough without it.  You could also substitute peaches or pineapple for the mango (or use a mixture of them if you don’t have mango on hand).  So refreshing!  I loved it, and would definitely plow through the entire batch if left alone with it and a bag of tortilla chips.

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