In tropical climes from India to Mexico, green mangoes are peeled and eaten like a vegetable. Dipped in hot sauce and salt, most people would have trouble identifying the crunchy yellow sticks as the unripe version of the sweet orange tropical fruit adored around the world. For the uninitiated, it may sound like an odd way to eat this fruit, but it’s a delicious combo that’s both refreshing and filling.
Green mango’s have the texture of raw carrots and a tart assertive flavor somewhere between pine trees and carrots. They’re great in salads and slaws, which started me thinking about other ways I could use them. For this dish, I’ve cut up a green mango into small cubes and replaced the tomatoes that would normally go into a pico de gallo. Along with bell peppers, onions, cilantro and chilis, this makes a great contrast in both flavour and texture for a piece of grilled fish.
I made this with swordfish because it was on sale at the market, but this would work with just about any kind of seafood. For a creamy tropical side dish, cook polenta with a 50/50 mixture of coconut milk and water along with some green curry paste.
Grilled Fish with Green Mango Pico de Gallo
1 Mexican firm green mango cut into brunoise (1/8″ cubes)
1/4 C red bell peppper cut into brunoise (1/8″ cubes)
1/4 C red onion cut into brunoise (1/8″ cubes)
1 Tbs minced cilantro
1/2 tsp kosher salt (less if you use regular salt)
1 Tbs lime juice
1 serrano chili minced with seeds (optional)
1 tsp your favourite hot sauce (optional)2 fillets of fish (salmon, swordfish and halibut are all good choices)
Put the green mango, bel pepper, onion, cilantro, salt, lime juice, chili and hot sauce in a bowl and toss to combine.
Use a paper towel to dry the surface of the fish and salt and pepper. Grill over charcoal, broil or pan-fry.
To serve, just top the cooked fillet with a dollop of green mango pico de gallo.
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{ 31 comments }
I love green mango. Fish, such as halibut, can be very bland and the spicy relish seems like the perfect addiction to a simple pan-fried fish.
This looks so good!
Mmmm, green mango! This sounds delicious. I love ripe mango so much I sometimes forget about the flavors the green ones give. Thanks!
Lovely. Sounds like something Thais would eat minus the poletna of course. I love the taste and texture of green mango. In Thailand they sell slices of it with a little bag of sugar, salt and chili flakes for dipping.
So light and refreshing! Love the tip about the tropical polenta as well. Awesome, Marc!
I’m thrilled to see you feature green mangoes. The combination of green mangoes, lime juice, chile and cilantro go very well. My mom used to shred green mangoes in a mandolin and created a refreshing salad using the same combination of flavors.
I’ve always wanted to try green mangos. Have a feeling I’m not looking hard enough for them. This sounds fabulously summery…I love the idea of polenta made with coconut milk. Makes sense in a crazy way
Wow! Very well decorated! I really love Salmon fish and also green mango. I think Green Mango with bagoong (fish sauce) works best for dessert on this.
This looks so good! It’s the perfect summer-y dish. I love summer, and I want to hold onto it in every possible way! This is perfect…thanks for posting this :O)
alternate are fresh green mango, green apple, onion, local lime mixed in thai sweet chillies sauce…
I will definitely try yours…
i really like green mangoes in salads. the crunchy texture is addictive
yay to this post. i just needed to figure out how to cook my fish this week. x
First time on your blog! You have done a fantastic job! Great recipes and mouth watering photos! I specially liked your Mont Blanc recipe.. that would be the first one I’d try! Will send you a pic of my version
what an incredibly lovely picture! love the mango salsa – looks delicious! i love fish with fruit salsas!
Hee, you have no idea how close to Filipino you’ve come with this (you’re just missing the fish sauce/shrimp paste ha ha!). I have no idea what a pine tree tastes like but at least now I know it tastes like a green mango
So healthy and beautiful … perfect for an indulgent lunch!
I never wanted to eat a photograph till I found your blog..Wow Ill be back.
Good one Marc. In Hawaii it’s common to see vendors on the side of the roads selling green mango pickles – made with shoyu and vinegar, maybe a chili pepper and a bit of onion. I like the sound of your version. A tart green apple might be a good substitute for Northerners. On a dessert note, I like to make green mango pie, when they’re only barely beginning to get some yellow color.
i love love loove pico degalo, its my favorite salsa ever, this dish is delicious and healthy, i love te colours, well done! cheers from london
Marc,
Thank you, my friend, for explaining that the Mexicans I see eating unripe mango, on my trips SOB, are not crazy. They like to sprinkle them with powdered chili and lime, of course – and I always wondered what would possess them to eat them so unripe! Another gringo dumbness.
Green mango is nothing I could possibly find on my market here, but the creamy exotic polenta with coconut milk makes my head spin
I’ve been wanting to do polenta with coconut milk…but green curry paste? That’s brilliant. Great shots, too!
Peas Love Carrots
Another inventive entry from you. I love it!
It looks so delicious! And thanks for the tip on Polenta…coconut milk sounds very good!
Awesome, Mark. In Bataan (Philippines), we traditionally make Pico De Gallo with green mangoes. Usually served with fried or broiled seafood! Yummy! In lieu of lime juice, we use calamondin. Boy, oh, boy — Hungry now!
Marc…sorry misspelled your name.
Interesting – I’ve never had green mangoes. Looks delicious though!
Great blog post. I’am not the one who often write a blog, but i want to know where you get your informations from?
I love your *recipe* and I adore your blog. The tag line is my motto
Oh wow those look soooo good! I am loving that pico de gallo!
This will be definitely be a easy good meal at home
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