Spicy Tamarind and Mango Salsa for Grilled Fish
A tangy and spicy salsa blending sour tamarind and fresh mango, perfect for topping grilled white fish fillets. This caribbean-inspired seafood ready in about 10 minutes blends diced fresh mango, tamarind paste, fresh lime juice 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 70 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, diced fresh mango
- 1 tbsp tamarind paste
- 2 tbsp fresh lime juice
- 1 small, finely chopped red chili pepper
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped fresh cilantro
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: In a medium bowl, combine 1 cup diced fresh mango, 1 tbsp tamarind paste, and 2 tbsp fresh lime juice. Stir well until the tamarind is fully incorporated and the salsa is tangy.
- Step 2: Add 1 small finely chopped red chili pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 1/4 tsp salt, and 1/8 tsp black pepper. Mix gently to combine all flavors.
- Step 3: Drizzle 1 tbsp olive oil over the salsa and toss once more. Let the salsa rest at room temperature for 10 minutes to allow flavors to meld before serving on top of grilled fish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tamarind and Mango Salsa for Grilled Fish 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 Spicy Tamarind and Mango Salsa for Grilled Fish?
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 Spicy Tamarind and Mango Salsa for Grilled Fish?
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 Spicy Tamarind and Mango Salsa for Grilled Fish 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 Spicy Tamarind and Mango Salsa for Grilled Fish?
Caribbean seafood 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.
