Pan-fried Tilapia with Chili Mango Salsa



It took 5 months and thousand of miles to find the perfect mangoes for this recipe. And here it is…

Ingredients for 4:

For the salsa:

  • 2 large ripe mangoes
  • 1 bunch of fresh cilantro
  • 1 small red onion
  • 1 red bell pepper
  • 1 or 2 jalapeno peppers
  • 1 lemon
  • 1 lime
  • 4 tilapia fillets
  • Olive oil
  • Garlic
  • 1 lemon
  • Fresh salad and skin-on red potato mash on the side


First, as always, marinade the tilapia with a little olive oil, garlic, lemon juice, salt and pepper. I added a little dried basil this time, but that’s not necessary. Place in the fridge for at least an hour.

Next, to make the salsa, peel and chop the mangoes. I have found that the best way to do this is to take a very sharp knife, cut off the base and top so that it sits sturdy on a cutting board, and to then cut slivers from top to bottom. Then chop around the core, being careful, as the mango gets very slippery. When you’ve encountered too much frustration, eat the rest of the flesh around the core with your hands!

Now finely dice the red onion, bell pepper and jalapeno pepper(s) and add to the bowl with the mango. Squeeze in the juice of one lime and lemon and finally (and finely) chop in the fresh cilantro. Mix thoroughly, season and place in the fridge until needed.

This dish would be light and healthy if it were just served with a salad, but I am quite the opposite and very hungry so I decided to have it with a side of mashed potato.

Five minutes before the potatoes are ready, heat a pan with a little olive oil and fry the tilapia for 3-4 minutes on each side. Turn off the heat, place a lid on the pan and allow to rest whilst you assemble the rest of the dish.

Place the salad (and potatoes) on a plate and drizzle a little of the juice from the mango salsa as a dressing. Now place the fish on top and lastly, a few spoonfuls of the salsa. Garnish with whatever you have to hand…I used a little cilantro and a wedge of lemon and lime.


You may have some of the salsa left over, don’t despair; I hear it’s good with black beans as a summer salad. I made excess with the intention of trying it out. Watch this space… although it may take me months to find the perfect beans!


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