Mango Salsa

Mango salsa is delicous with grilled fish and meat, especially robust flavoured seafood, chicken and pork.

6 - 8 portions
Prep: 10-15 minutes


Mango Salsa

  • 1 mango, peeled and diced into small cubes
  • 3 spring onions, finely chopped
  • 1/2 a cucumber, finely chopped into cubes (around the same quantity as the mango)
  • 2 large red chillies, deseeded and finely chopped
  • 3 tbsp coriander, leaves and stem finely chopped
  • 3 tbsp mint leaves, roughly chopped
  • 2 tbsp caster sugar
  • 2 tsp maldon salt, crushed
  • juice of 1 lime
  • 2 tbsp olive oil


  1. Mango Salsa: Place all the salsa ingredients in a container and mix them together until well combined.
  2. Cover the container and leave the salsa for at least 30 minutes to let the flavours to infuse.
If preparing the salsa in advance place it in the refrigerator for up to 24 hours, remove it from the refrigerate 30 minutes before serving to allow it to come to room temperature.