Baked Mahi Mahi with Mango Salsa
This baked mahi mahi with mango salsa is light, fresh, and full of tropical flavor. Firm, flaky fillets bake perfectly while a sweet-spicy mango salsa adds bright color and zing. Healthy, ready in 25 minutes, and tastes like a beach vacation.
Why You’ll Love It
- Light and healthy. Lean protein plus fresh fruit.
- 25 minutes. One of the fastest fish dinners around.
- Tropical flavors. Mango, lime, and jalapeño.
- No fancy skills. Season, bake, top.
- Beautiful. The colorful salsa looks restaurant-worthy.
Why It Works
Mahi mahi is forgiving — firm, thick, and mild. Baking at 400°F cooks it evenly. The mango salsa hits every taste bud: sweet, tart, sharp, and spicy. Lime brightens the fish.
Key Ingredients
- Mahi mahi: 4 fillets (6 oz each).
- Mangoes: 2 ripe, diced.
- Pepper: 1/2 red bell pepper.
- Onion: 1/4 red onion.
- Jalapeño: 1 small.
- Cilantro: 1/4 cup.
- Lime: 2.
Tips
- Don’t overcook the fish — it goes from perfect to dry quickly.
- Use ripe mangoes for the sweetest salsa.
- Make the salsa while the fish bakes to save time.
Variations
- Pineapple: Swap the mango for diced pineapple.
- No heat: Skip the jalapeño.
- Grilled: Grill the fillets instead of baking them.
What to Serve With
Coconut rice, black beans, warm tortillas, or a simple green salad.
Storage
To store: Refrigerate leftovers up to 3 days. Keep the fish and salsa in separate containers.
FAQs
Can I use frozen mahi mahi?
Yes — thaw it completely first.
How do I know when it’s done?
The fish is opaque and flakes easily with a fork, reaching 145°F internally.
Can I make the salsa ahead?
Yes, up to 1 day ahead.
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Baked Mahi Mahi with Mango Salsa
Ingredients
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Make the salsa: In a bowl, combine diced mangoes, red bell pepper, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt. Toss well and set aside.
- Pat the mahi mahi fillets dry with paper towels. Rub both sides with olive oil.
- Season the fillets with 1 tsp salt, black pepper, cumin, and chili powder.
- Place the fillets on the prepared baking sheet. Bake for 12-15 minutes, until the fish is opaque and flakes easily with a fork (145°F internally).
- Top each fillet with mango salsa and serve with lime wedges.






