Mango and Capsicum Salsa

    45 minutes

    This is a very tasty mango salsa that is great served over fish. My favourite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.

    324 people made this

    Serves: 8 

    • 1 mango - peeled, seeded and diced
    • 1/4 cup red capsicum, finely diced
    • 1 spring onion, sliced
    • 2 tablespoons diced coriander
    • 1 fresh chilli, finely diced
    • 2 tablespoons lime juice
    • 1 tablespoon lemon juice

    Preparation:15min  ›  Extra time:30min resting  ›  Ready in:45min 

    1. In a medium bowl mix mango, capsicum, spring onion, coriander, chilli, lime juice and lemon juice.
    2. Cover and allow to sit at least 30 minutes before serving.

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    Reviews in English (343)


    Quick and easy resipe! I also added diced avocado, halved cherry tomatoes in place of the red pepper, and fresh cilantro. It's really great if you make it early so that the flavors blend. Another great tip is to squeeze out the remaining juice from the pit of the mango -- it adds tons of flavor!  -  27 May 2002  (Review from Allrecipes USA and Canada)


    I had high hopes for this salsa, as I have never made or eaten a fruit salsa before! I made it the night before for poached halibut and I was quite impressed!! Cut way back on the cilantro (personal preference) and did 1/2 Walla Walla onion and 1/2 red onion instead of the green onion because I love the crunch and flavour of raw onion!! Otherwise, this ROCKS!!! Will use again on crab cakes and other fish. Thanks for the recipe!!  -  27 Jul 2007  (Review from Allrecipes USA and Canada)


    This stuff is great - I make it all the time. I like to serve it with chips and alongside some fresh, homemade guacamole. This mango salsa is colorful, sweet, spicy, cool, surprising. I made this in June for a luau and people STILL remember it and ask me for the recipe.  -  09 Sep 2002  (Review from Allrecipes USA and Canada)