Mahi Mahi with Mango Salsa
- By Amy Dong
- Updated Jul. 24, 2025
Nothing beats the combo of flaky fish and juicy salsa. This mahi mahi with mango salsa is one of those fast, feel-good meals I can make it in under 30 minutes, and it tastes like it came from a restaurant.
In This Article
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Amy’s Notes
I turn to this Mahi Mahi with Mango Salsa for a light tropical recipe that feels special but is actually simple to make.
- Perfect Pan Sear: The mahi mahi gets a golden crust on the outside while staying flaky and tender inside, like my Pan Seared Tilapia.
- Sweet and Tangy Salsa: This salsa is packed with fresh mango, pineapple, lime juice, and a touch of honey. It brings a juicy, vibrant contrast to the savory fish.
- Versatile and Bright: I serve it with Coconut Rice, Easy Roasted Veggies, or even tucked into warm tortillas.
- A Healthy Favorite: This dish looks beautiful on the plate and tastes even better.
Key Recipe Ingredients
- Mahi Mahi Fillets – Firm, flaky, and mildly sweet, mahi mahi holds up beautifully to pan searing and pairs perfectly with bright, fruity salsa.
- Mango & Pineapple – This juicy duo adds tropical sweetness and a vibrant burst of flavor that balances the savory richness of the fish.
- Red Onion & Tomatoes – Diced red onion and chopped tomatoes bring color, crunch, and a slight bite to round out the salsa.
- Fresh Lime Juice – Adds zesty acidity to the salsa, brightening the fruit and complementing the fish.
- Honey & Cilantro – A drizzle of honey smooths out the acidity while chopped cilantro adds freshness and a clean finish.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Citrus Choices: Lime juice adds brightness, but lemon juice works just as well. You can also mix in a splash of orange juice for added sweetness.
- Herb Alternatives: Fresh cilantro adds bold flavor, but if you’re not a fan, use flat-leaf parsley or fresh mint for a different take.
- Seasoning Add-Ins: In addition to salt and pepper, you can season the fish with garlic powder, smoked paprika, or a light dusting of chili powder for more depth and subtle heat.
Step-By-Step Recipe Instructions
- Make the salsa. This can be done several hours ahead of time.
- Cook the fish – do not overcrowd pan – and serve immediately.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make the Salsa in Advance: Prepare the mango salsa up to one day ahead. Combine all ingredients, cover tightly, and refrigerate. Let it sit at room temperature for about 15 minutes before serving to bring out the full flavor.
What To Serve with Mahi Mahi with Mango Salsa
Rice
- We love pairing Mahi Mahi with Mango Salsa with Coconut Rice. It adds a slightly sweet base that complements the tropical salsa perfectly.
- It’s also delicious over Cilantro Lime Rice, which brings a fresh pop of flavor to every bite of fish.
Veggies and Salads
- A side of Roasted Brussels Sprouts with Honey Sriracha adds bold flavor and a bit of crunch to balance the tender mahi mahi.
- We also love serving it with Asian Cucumber Salad, which adds a cool, refreshing contrast to the warm fish.
Summer Cocktails
- This dish goes beautifully with a Mango Margarita for an extra dose of tropical flavor.
- It also pairs well with a Paloma Cocktail or icy Watermelon Margaritas for a bright and fun dinner pairing.
Mahi Mahi with Mango Salsa
This Mahi Mahi with Mango Salsa is absolutely mouthwatering! Perfect for spring and summer, but it works anytime of year, since it is pan seared! The salsa is truly something special. This recipe also works well with halibut!
Ingredients
For the Salsa:
- ½ red onion, diced
- ½ cup grape tomatoes, or cherry tomatoes, chopped
- ¼ cup cilantro, chopped
- 1 mango, ripe, diced
- 1 cup pineapple, ripe, diced
- ⅛ cup fresh lime juice, or juice of 1 lime
- 2 tablespoons pure honey
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon coarse kosher salt
For the Fish
- 4 fillets Mahi Mahi, 6 oz each, about 1 inch thick
- oil, for pan frying
- coarse Kosher salt
- freshly cracked black pepper
Instructions
- In a bowl, combine all salsa ingredients. Cover well and keep chilled in fridge.
- Sprinkle fillets liberally with kosher salt and pepper on both sides.
- Heat about 5 TB oil in a large nonstick frying pan at medium-high until very hot.
- Carefully set one or two fillets (don't overcrowd) in hot oil and sear for 3 minutes Do not move fish; let it sit and get a good sear.
- Carefully flip fish over. Cook another 3 minutes, or just until fish loses transparency and becomes fully opaque and browned. Immediately remove fish from pan, and repeat for other fillets.
- Plate the cooked fish and serve alongside prepared salsa.
Notes
- Your actual cook time will vary depending on fish fillet thickness and starting temperature of your fish.
- If thicker than 1 inch, you may cook a bit longer. If thinner than 1 inch, lessen the cook time. The fish is done at at 125F.
- Use as much oil as needed to fully coat the bottom of the pan.
- As soon as the fish turns opaque and feels mostly firm to the touch, it’s ready. Overcooked fish dries out quickly, so take care not to go past that point.
- You can prep the mango salsa ahead of time and chill it. The flavors blend beautifully as it rests, and it saves time when you’re ready to cook.
- This recipe is part of our Tropical Recipes Collection.
- We love pairing Mahi Mahi with Mango Salsa with Coconut Rice.
Nutrition (per serving)
Calories: 195kcal | Carbohydrates: 18.6g | Protein: 30.8g | Fat: 0.6g | Saturated Fat: 0.1g | Cholesterol: 78.2mg | Sodium: 344.4mg | Fiber: 1.6g | Sugar: 16.1g
Frequently Asked Questions
How do I know when the mahi mahi is done?
When the fish becomes opaque and firm to the touch, it’s fully cooked. For the most accurate results, check that the internal temperature reaches 125°F. Avoid overcooking, as it dries out the fish.
Can I grill the fish instead of pan searing it?
Yes, mahi mahi holds up beautifully on the grill. Just make sure the grates are well oiled and hot before placing the fish on to prevent sticking.
Do I need to marinate the fish before cooking?
No marinade is needed. A generous sprinkle of kosher salt and cracked black pepper brings out the natural flavor of the mahi mahi and complements the mango salsa.
How long do leftovers keep?
Leftover mahi mahi can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying it out, and store salsa separately to keep it fresh.
More to Cook And Eat
- Grilled Teriyaki Salmon – Teriyaki Salmon is what I used to order at Japanese restaurants on the regular, but ever since my father-in-law handed down his secret to the best teriyaki sauce, I have never looked back.
- Air Fryer Tilapia – My entire family appreciates that this Air Fryer Tilapia is beautifully browned on the outside and flaky on the inside. It’s seasoned just right and finished with a quick lemon garlic butter sauce everyone loves.
- Easy Grilled Salmon – We love our salmon, and this Easy Grilled Salmon is my favorite way to get dinner on the table fast. It’s flavorful, flaky, and comes out perfect every single time.
- Branzino Recipe – Learn how to make the best branzino recipe with lemon butter sauce. With just a handful of ingredients and 20 minutes, you’ll have flakey, delicious fish that tastes gourmet.
- Pan Seared Rockfish – An easy way to get the family to love more fish!