Mahi Mahi with Mango Salsa (Easy Pan-Seared)
This Mahi Mahi with Mango Salsa is a light and fresh high protein dinner that will be on your table in under 30 minutes. The mahi mahi is coated with blackened seasoning, pan seared to perfection and topped with a homemade Mango Avocado Salsa. If you’re looking for easy clean eating recipes, this one is a must-try!
Original Post: August 2023 | Post Updated: March 2026
Mahi mahi is high in protein and has less fat than other fishes- making it a good choice for a nutritious dinner. There is no need for heavy sugary sauces- this homemade mango salsa provides natural sweetness, fiber and vitamin C.
Amazon Affiliate Links Disclosure: If you click through the links provided, we may receive a small commission at no additional cost to you.
Why you will love this Mahi Mahi and Mango Salsa recipe
- Naturally gluten free and high in protein: Just like this Sheet Pan Honey Mustard Salmon and Salmon Quinoa Salad, one serving has over 25 grams of protein.
- Versatile: Swap and use this Mahi Mahi in recipes like Cod Tacos or Gluten Free Shrimp Tacos.
- Done in 30 minutes. Similar to this Pesto Salmon, Almond Crusted Cod, Sea Bass Recipe and Salmon with Lemon and Dill– this comes together in no time!
Ingredients you’ll need
This Mahi Mahi recipe uses minimal and fresh ingredients.
- Mahi mahi filets. For this recipe, I use frozen fish filets and defrost overnight.
- Extra virgin olive oil. Substitute with cooking spray if you don’t want to use oil.
- Blackened seasoning. Use your favorite one or use my spice combination of paprika, garlic powder, dried oregano, salt, black pepper, and cayenne.
- Mango. I like to use frozen but fresh works too.
- Red onion.
- Ripe avocado.
- Cilantro.
- Lime juice.
How to make Mahi Mahi with Mango Salsa
Step One: Make the Blackened Seasoning : In a small bowl, paprika, garlic powder, dried oregano, cayenne, salt and pepper. Stir and set it aside.
Step Two: Prepare the Mango Avocado Salsa: Dice the mango chunks into ¼ inch cubes and place into a medium bowl. Add the red onion and avocado. Drizzle with the lime juice, season with salt to taste and stir in the chopped cilantro. Stir to combine, cover and then set aside while you cook the fish.
Pro tip: If using frozen mango, microwave for 30-45 seconds to defrost quickly.
Step Three: Season the Mahi Mahi. Pat the Mahi Mahi dry with paper towels. Season generously with the blackened seasoning.
Step Four: Sear the fish. Heat a large non-stick pan over medium -high heat and add the oil. Once ready, place the mahi mahi into the pan and reduce the heat to medium. Cook for about 3 minutes each side, flipping carefully with tongs. This fish is done when it’s opaque and firm. The internal temperature should be 140-145 degrees F. Thicker fillets may take longer.
Step Five: Serve.Serve mahi mahi with the side dish of your choice and top with the mango avocado salsa.
Storing and reheating
Store fish and mango salsa separately in an airtight container in the fridge for 1-2 days. Reheat the fish using the microwave for 1-2 minutes.
Helpful tips
- Choose a ripe mango. A ripe mango should feel slightly soft when squeezed, similar to a ripe avocado. If it’s too hard, it will take a few more days.
- Use frozen mangoes for the salsa. It’s an easy shortcut and works great for salsa! Thaw the mango in the fridge overnight or place it in the microwave for 30-45 seconds. It’s easier to cut the mango while it’s still semi frozen.
- Fresh or frozen mahi mahi works for this recipe. If using frozen, defrost it in the fridge overnight and pat dry before using.
Other ways to enjoy Mango Salsa on fish
One of the best things about salsas is that you can adjust it to your liking. If your family isn’t a fan of tomatoes (like mine) , leave it out. Here are some simple ways to customize your mango salsa:
- Try more fruit such as pineapple, papaya, peaches,strawberries or blueberries.
- Kick up the heat with jalapenos or habaneros. Or give it minimal heat with cayenne or chili flakes.
- Add crunch to it with fresh garlic, red bell peppers, corn or onions.
- Adjust the acidity with lime zest or more lime, orange juice or lemon.
Serving suggestions for Mahi Mahi with Mango Salsa
This blackened mahi mahi with mango salsa is delicious with simple side dishes such as Garlic Turmeric Rice, brown or white rice, corn or almond flour tortillas, roasted vegetables like Roasted Brussel Sprouts with Carrots, Roasted Butternut Squash and Cauliflower or Cumin Sweet Potatoes, your favorite salad or one like this Goat Cheese and Pomegranate Salad with Quinoa or Cauliflower Tabbouleh.
Looking for other recipe ideas? Subscribe to my monthly newsletter and receive delicious recipes sent straight to your inbox!
Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
Mahi Mahi with Mango Salsa (Easy Pan-Seared)
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
Ingredients
- 1 pound mahi mahi fillets fresh or frozen works
- 2 tablespoons extra virgin olive oil
Mango Salsa
- 2 cups mango diced
- 1 whole avocado
- 1/2 medium lime lime juice from a medium lime
- 2 tablespoons red onion diced
- 3 tablespoons cilantro chopped
Blackened Seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, paprika, garlic powder, dried oregano, cayenne, salt and pepper. Stir and set it aside.
- Dice the mango chunks into ¼ inch cubes and place into a medium bowl. Add the red onion and avocado. Drizzle with the lime juice, season with salt to taste and stir in the chopped cilantro. Stir to combine, cover and then set aside while you cook the fish.
- Pat the Mahi Mahi dry with paper towels. Season generously with the blackened seasoning.
- Heat a large non-stick pan over medium -high heat and add the oil. Once ready, place the mahi mahi into the pan and reduce the heat to medium. Cook for about 3 minutes each side, flipping carefully with tongs. This fish is done when it’s opaque and firm.The internal temperature should be 140-145 degrees F.
- Serve mahi mahi with the side dish of your choice and top with the mango avocado salsa.
Notes
- Choose a ripe mango. A ripe mango should feel slightly soft when squeezed, similar to a ripe avocado. If it’s too hard, it will take a few more days.
- Use frozen mangoes for the salsa. It’s an easy shortcut and works great for salsa! Thaw the mango in the fridge overnight or place it in the microwave for 30-45 seconds. It’s easier to cut the mango while it’s still semi frozen.
- Fresh or frozen mahi mahi works for this recipe. If using frozen, defrost it in the fridge overnight and pat dry before using.
Nutrition
Making this? I would love to see! Tag me on Instagram @whensaltyandsweetunite and #whensaltyandsweetunite
One of my favorites. I really like the mango salsa on the top.
Thank you!!