Califonia Bountiful

Mango salsa

As a retired fish farmer (and current mango grower), Rod Chamberlain said he appreciates how mangos enhance the flavor of seafood. Here's his recipe for mango salsa, which also goes well with chips as well as fish tacos or other fresh-fish dishes.

Rod Chamberlain
Wong Farms, Mecca

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1 large onion
2 cups fresh cilantro
2 large jalapeño peppers
1 large, tree-ripened mango
2 tbsp. lemon juice
1/2 tsp. black pepper
Garlic salt, to taste


Finely chop onion, cilantro and jalapeños, removing some or all the seeds and veins of the peppers if less heat is desired. Place in a medium-sized bowl.

Remove skin and seed from mango and cut fruit into 1/4-inch chunks.

Mix mango chunks with chopped onion, cilantro and jalapeños. Add lemon juice and pepper and stir mixture thoroughly. Add garlic salt to taste.

Cover and refrigerate for at least 1 to 2 hours to allow flavors to blend.

Photo: © 2019 Melissa Jewel

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