Mango SalsaI used to visit a little café in Durham, North Carolina, called The Blue Moon Café. They served a great chicken fillet with a mango salsa. Since then, I’ve experimented with all kinds of mango salsas. Mango adds a sweet, juicy touch that complements both chicken and fish well. This is one of our favorites.

This is another recipe that allows the cook to experiment. We have added corn kernels, drained black beans, chives, and more. Adjust the sweet and sour combination to taste by adding more honey or more lemon or lime. When we make this for fish, we prefer a tarter salsa. Change the seasoning if you like.

We love this sweet-sour salsa served over salmon.


1 mango, peeled and diced
1/2 red bell pepper, diced
1 slice red onion, finely diced
several sprigs cilantro, snipped
1 tablespoon olive oil
juice from one lime or 1/2 lemon
1/4 teaspoon salt
2 teaspoons honey or 1 tablespoon brown sugar
1 pinch allspice
black pepper to taste


1. Add the mango, bell pepper, red onion, and cilantro to a small bowl.
2. Stir in the olive oil, juice, salt, honey, and allspice. Pepper to taste.
3. Refrigerate while you make dinner. Serve with chicken, fish, or pork dishes.

Baker’s note: Learn the easy way to dice a mango here.

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