Rum-Spiced Caribbean Mango Salsa
A vibrant mango salsa enhanced with a splash of dark rum and warm spices, perfect for topping grilled fish or serving as a fresh dip. This caribbean-inspired snacks ready in about 10 minutes blends ripe mango, diced, red bell pepper, finely chopped, red onion, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 80 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup ripe mango, diced
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup red onion, minced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp dark rum
- 1/4 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a medium bowl, combine 1 cup diced ripe mango, 1/2 cup finely chopped red bell pepper, and 1/4 cup minced red onion.
- Step 2: Add 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tbsp dark rum. Stir gently to blend all ingredients.
- Step 3: Sprinkle 1/4 tsp ground allspice, 1/2 tsp salt, and 1/4 tsp black pepper over the salsa and mix until evenly incorporated.
- Step 4: Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving alongside grilled seafood or as a dip.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Caribbean Mango Salsa take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rum-Spiced Caribbean Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rum-Spiced Caribbean Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rum-Spiced Caribbean Mango Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rum-Spiced Caribbean Mango Salsa?
Caribbean snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
