Caribbean Mango Tilapia recipe


4 serrano chilis, seeded.
3 garlic cloves, peeled.
2 large shallots, peeled.
2 cups of chopped peeled mango.
1/3 cups of cider vinegar.
¼ cup of fresh orange juice.
1 tablespoon of chopped fresh or 1 teaspoon of dried thyme.
2 teaspoons of olive oil.
¼ teaspoon of salt.
4 six-ounce tilapia fillets.
Cooking spray.


In a food processor, combine the chilis, garlic and shallots, and process until minced.

Add the mango, cider vinegar, orange juice, thyme, olive oil and salt; then process until smooth.

Place mango mixture and tilapia fillets in a zip-top plastic bag; seal and allow to marinate in your refrigerator for 20 minutes.

Remove the fillets from the bag, reserving the marinade.

Pour the reserved marinade into a small saucepan, and bring to a boil.

Reduce heat, and simmer for 5 minutes. Remove from heat.

Prepare grill or broiler. Place the tilapia fillets on a grill rack or broiler pan coated with cooking spray.

Cook for 4 minutes on each side or until it flakes easily when tested with a fork.

Serve with mango sauce.

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