Mango Salsa with Grilled Fish

Name: Mango Salsa with Grilled Fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 ripe mangoes, diced; 1 small red onion, finely chopped; 1 jalapeño, seeded and minced (optional); 1/4 cup fresh cilantro, chopped; Juice of 2 limes; Salt and pepper to taste; 4 fish fillets (such as tilapia or salmon); 2 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Culinary Journey Recipes

I absolutely love the burst of tropical flavors in this Mango Salsa with Grilled Fish. The sweetness of ripe mangoes combined with zesty lime and fresh cilantro creates a refreshing contrast to perfectly grilled fish. This dish has become a staple in my kitchen, especially during warm months when I crave lighter meals. The combination not only looks vibrant on the plate but also excites your taste buds, making it perfect for gatherings or a simple dinner at home. Plus, it’s so easy to put together, making it a go-to recipe for me.

Created by

Emily

Last updated on 2026-02-07T20:38:28.407Z

When I first tried mango salsa, I was amazed at how the sweetness from the fruit paired so beautifully with grilled fish. It wasn’t just a complement; it transformed the dish entirely. I experimented with various spices and found that a hint of chili brings out the richness without overpowering the delicate fish flavor. I recommend letting the salsa sit for at least 10 minutes before serving; this allows the flavors to meld and intensify.

Watching my family enjoy this dish fills me with joy. The first bite is always met with smiles, and I love their reaction when they taste the unexpected layers of flavor. For a little extra excitement, I often add diced red onion or jalapeño for a delightful crunch and heat. This dish is versatile and perfect for any occasion, whether it’s a casual weeknight dinner or a festive gathering.

Why You'll Love This Recipe
Refreshing blend of sweet and savory flavors
Perfectly grilled fish that melts in your mouth
Easy and quick to prepare for any occasion

The Role of Fresh Ingredients

The vibrant flavors of this Mango Salsa hinge on the freshness of the ingredients used. Ripe mangoes are pivotal, providing sweetness and juiciness that elevate the dish. When choosing mangoes, opt for those that yield slightly to pressure, indicating ripeness. The red onion adds a subtle sharpness, while cilantro contributes an aromatic freshness that brightens the taste profile. If cilantro isn’t your favorite, you can substitute it with fresh mint for a different twist.

In this recipe, lime juice is more than just a flavor enhancer; it helps in balancing the sweetness of the mangoes and adds a refreshing acidity that cuts through the richness of the grilled fish. Always use freshly squeezed lime juice for the best flavor impact. Avoid bottled alternatives if possible, as they often contain preservatives that can alter the taste.

Grilling Tips for Perfect Fish

To achieve perfectly grilled fish, ensure your grill is preheated to medium-high heat, approximately 375°F to 450°F. This temperature helps to create a nice sear while cooking the fish evenly. A common mistake is applying too much oil or placing the fish on the grill too early—both can lead to sticking. Instead, brush the fillets lightly with olive oil and allow the grill grates to become well-heated before adding the fish.

Watch for visual cues to know when your fish is done: it should appear opaque and easily flake with a fork. If you’re using thicker fillets, increase the cooking time to 6-8 minutes per side. If you prefer a smoky flavor, consider adding wood chips to the grill, which will also enhance the dish when paired with the fruit salsa.

Storage and Serving Suggestions

For any leftovers of the mango salsa, store it in an airtight container in the refrigerator. It’s best consumed within two days for optimal freshness, but if you notice the salsa losing its vibrant color, it’s time to discard it. The fish, however, can be refrigerated for up to three days. To maintain its texture, reheat the grilled fish in a warm skillet rather than the microwave, which can make it rubbery.

This dish pairs excellently with a side of coconut rice or a crisp green salad. For a delightful twist, try serving the fish and salsa on corn tortillas for a fresh take on fish tacos, adding a sprinkle of crumbled feta or avocado for creaminess. This versatility allows you to enjoy the flavors of the recipe in multiple ways!

Ingredients

For the Mango Salsa

2 ripe mangoes, diced
1 small red onion, finely chopped
1 jalapeño, seeded and minced (optional)
1/4 cup fresh cilantro, chopped
Juice of 2 limes
Salt and pepper to taste

For the Grilled Fish

4 fish fillets (such as tilapia or salmon)
2 tablespoons olive oil
Salt and pepper to taste

Preparation

Cooking Instructions

Prepare the Mango Salsa

In a mixing bowl, combine the diced mangoes, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper. Mix gently to combine and set aside for at least 10 minutes.

Grill the Fish

Preheat your grill to medium-high heat. Brush the fish fillets with olive oil and season with salt and pepper. Grill the fish for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.

Serve

Place the grilled fish on a platter and top generously with mango salsa. Serve immediately, garnished with extra lime wedges if desired.

Pro Tips

For an extra layer of flavor, marinate the fish in lime juice and garlic for 30 minutes before grilling. You can also serve this dish with tortilla chips for a delicious appetizer.

Ingredient Substitutions

If you're unable to find ripe mangoes, consider using peaches or pineapples as a substitute in the salsa; both fruits will bring their unique sweetness and acidity. Ensure to adjust the lime juice ratio accordingly to maintain balance. For the fish, tilapia or salmon are excellent choices, but feel free to experiment with cod or swordfish for a firmer texture.

For those watching sodium intake, you can replace salt with a sodium-free seasoning blend. This works particularly well in the fish marinade and will not compromise the flavors when combined with the mango salsa.

Make-Ahead Ideas

This dish can be assembled in stages to save time. Prepare the mango salsa a few hours in advance, allowing the flavors to meld while it sits in the refrigerator. Just remember to give it a gentle stir before serving as the juices will settle at the bottom. Grilling the fish can be done just before serving, ensuring it's hot and ready to enjoy.

If you’re planning for a larger gathering, grill extra fish fillets. They reheat beautifully and can serve as a great protein option for lunch the next day, especially when served cold atop a salad or in a wrap.

Questions About Recipes

→ Can I use frozen mango instead of fresh?

Yes, you can use thawed frozen mango, but fresh mangoes provide a better texture and flavor.

→ What type of fish works best for this recipe?

Tilapia, salmon, or mahi-mahi are great options as they hold up well on the grill.

→ Can I make the salsa ahead of time?

Yes, you can prepare the salsa a few hours in advance. Just give it a quick stir before serving.

→ Is this dish suitable for meal prep?

Absolutely! You can store the grilled fish and salsa separately in the fridge for up to 3 days.