07.27.16

Thai Mango Salsa

This Thai Salsa that I came up with is the perfect addition to any grilled or pan seared fish during the summer time! The fresh, sweet mango with the hint of spiciness from the thai chiles make quite the sweet heat combo and I also love the saltiness that the fish sauce adds to it. Make a big batch of this ahead of time and have some friends over for dinner. Grill up some Salmon, Halibut, or Mahi-Mahi and serve it topped with this Salsa. Such an easy yet impressive summer dish!

Thai Mango Salsa
Serves 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 Ripe Mango, peeled and diced (about 1 1/2 cups diced mango)
  2. 1/4 red bell pepper, diced small
  3. 1/2 red onion, finely diced
  4. 2 thai chiles, very thinly sliced
  5. 1 clove garlic, minced
  6. 1 tbsp. olive or avocado oil
  7. 1 tbsp. lime juice
  8. 1 tsp. fish sauce
  9. 1 tsp. organic tamari (or sub coconut aminos for Whole30 approved)
  10. 1 tsp. fresh chopped basil
  11. 1 tsp. fresh chopped mint
  12. 1 tsp. fresh chopped cilantro
Instructions
  1. In a bowl, combine the mango, red bell pepper, onion, thai chilies, garlic, chopped mint, basil, and cilantro.
  2. In a small bowl, whisk together the oil, lime juice, fish sauce, and tamari.
  3. Pour sauce over the mango mixture and gently toss to combine and evenly coat. Place in fridge for at least 30 minutes to allow flavors to mend.
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