Mango salsa has a way of making everything taste a little more like summer. Sweet mango, crisp peppers, fresh cilantro, lime, and garlic come together into something bright and juicy, and I love how easily it transforms a simple piece of protein into a meal that feels special.
In our house, that protein is usually salmon or chicken. Two of my girls don’t eat fish, so when I make salmon, I make chicken for them using the same marinade and serve both with plenty of mango salsa. It’s an easy way to make one dinner that everyone can enjoy, even when we’re not all eating the same protein.
And honestly, the salsa doesn’t need the chicken or salmon to shine. It’s just as good scooped up with tortilla chips, which is usually the first way it disappears when I have extra.
For the Mango Salsa
2 cups fresh mango, diced
2 tablespoons freshly chopped cilantro
¼ small red onion, finely diced
¼ small red mini pepper, finely diced
Juice of 1 lime
Salt to taste
Chop all of the ingredients as listed. Combine everything in a bowl and season with salt to taste.
For the Chicken & Salmon Marinade
⅓ cup orange juice
¼ cup extra-virgin olive oil
Juice of 1 lime
⅛ teaspoon dried oregano
1 garlic clove, grated
½ teaspoon garlic salt
Whisk all of the ingredients together until well combined.
For the Chicken
2 boneless, skinless chicken breasts
Salt and pepper to taste
Butterfly the chicken breasts. Place a piece of plastic wrap over the chicken and pound the breasts until they are evenly thin. Season with salt and pepper, then place the chicken in a bowl. Pour half of the marinade over the chicken and toss to coat.
Heat a grill to high heat. Place the chicken on the hot grill and cook for about 4 minutes on the first side. Flip and cook for another 4–6 minutes, or until the internal temperature reaches 165°F. Transfer to a platter and let rest briefly before serving.
For the Salmon
2 skinless salmon fillets
Salt and pepper to taste
Season the salmon liberally with salt and pepper, then toss with the remaining marinade.
Create a foil packet with the top left open. Place a piece of parchment paper inside the packet, then place the salmon on top of the parchment. Place the foil packet on the grill and cook over high heat with the lid closed for 6–8 minutes, or until the salmon reaches an internal temperature of 145°F. Carefully remove from the grill and serve.
To Serve
Place the chicken or salmon on a plate or in a shallow bowl. Top the protein with a generous scoop of mango salsa. Serve with rice, sliced avocado, and a few lime wedges.
Note: The mango salsa can also be made ahead and refrigerated until ready to serve. And if you have extra, grab some tortilla chips—it makes a great fresh salsa on its own.
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