Red snapper with Mexican mango sauce: Huachinango con salsa de mango

articles Food & Cuisine Recipes

Karen Hursh Graber

Mexico’s coastal areas border on the tropical parts of the country where mangos abound, so the combination of fish and fruit is a natural. Filet of sole or grouper would also work well with this recipe. The fish can be either broiled or grilled, either of which is a dry heat method that provides an excellent foil for the rich, butter-based sauce.


  • For the fish:
  • 4 red snapper, sole or grouper filets, 6 oz. each
  • salt to taste
  • 1 avocado, sliced into thin wedges
  • 2 limes, quartered
  • For the sauce:
  • 4 tablespoons butter (1/2 stick)
  • 1 teaspoon freshly-squeezed lime juice
  • 1 teaspoon freshly-squeezed orange juice
  • 1 teaspoon juice from canned chipotles in adobo
  • 1/2 cup finely diced mango, including the juice that comes out while dicing
  • salt to taste

Salt the fillets and either broil or grill until just cooked through.

Melt the butter in a small saucepan, add remaining ingredients and simmer for one minute.

This can be done while the filets are cooking.

Place each filet on a plate, spread the mango sauce over the filets, and top with avocado slices and lime wedges.

Serve immediately.

Serves 4.


Link to source articles
Adding zest to summer’s bounty: Part Two — Tropical fruit accents for meat, fish or fowl
Back to Baja: some favorite dishes get a makeover

Published or Updated on: August 1, 2000 by Karen Hursh Graber © 2000
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