Christmas Seafood with Homemade Mango and Jalapeno Salsa

Chilli

This festive mango and jalapeno Christmas salsa comes alive when made with fresh, homegrown chilli, adding a vibrant warmth to cool textures. The natural sweetness of ripe mango balances the chilli’s warmth, while lime and coriander keep the salsa light and refreshing, perfect for highlighting delicate seafood rather than overpowering it. Using a freshly picked chilli gives the salsa a clean, lively kick that makes each bite taste especially fresh and celebratory.

Homemade Mango and Jalapeno Salsa

Serves: 2 (can be easily doubled)
Preparation Time: 20 minutes

Ingredients:

• 2 ripe mangos, finely diced
• 1 jalapeno, very finely minced
• 2 French shallots, very finely diced
• 2 tablespoons of fresh coriander, finely chopped
• Zest of 1 lime
• 2 tablespoons of fresh lime juice (to taste)
• Salt to taste
• A generous pinch of smoked paprika or cayenne pepper

Method:

1. Gently combine mango, jalapeno, onion, and coriander in a bowl.
2. Add lime zest, lime juice, and salt.
3. Taste and adjust heat, salt, and acidity.
4. Chill 15–30 minutes before serving to let flavours meld into each other.
5. Serve with prawns, mussels, sashimi, oysters or any seafood or fish. The perfect Aussie Christmas Seafood specialty made all the more tasty with your home grown produce.
6. Enjoy!

Our Handy Tips

Remove seeds from chilli to remove some of the more intense heat 

Swap out coriander for parsley if you prefer