Tangy Mango Chutney w/ Blackened Mahi Mahi
Updated: Oct 11, 2022
Mango chutney. Ahh, what a divine thing. It's sweet, it's savory, it's tangy, it's spicy... it's everything. While you can add this to really anything you'd like (including a spoon straight to your mouth), I LOVE it atop a piece of blackened fish. The salty and spiciness from the blackened seasoning goes so well with the tangy sweetness of the chutney. It makes for such a delicious and off the beaten path dinner that is surprisingly easy.
I started developing this chutney recipe when I was forcing myself to eat fish more often (and by "more often" I mean at all). I wasn't a huge fan of fish until a few years ago, but I knew for health reasons, I needed to get it into my diet. The bold flavors of the chutney along with the texture of all of the ingredients helped me get past my aversion to fish and actually taught me to like it. I now can happily eat fish prepared very simply, but I still come back to this chutney often because it's just so good. And while it helps mask the existence of fish for an anti-fish person, it is a delightful surprised of flavors and textures just as well for someone who loves fish.
This recipe calls for mahi mahi, but you really can use any fish you'd like. I've also done this with halibut and grouper, but trout, tilapia and even salmon would be fantastic too.
This chutney comes together so quickly and will be such a fun flavor explosion that you are sure to love. If you make it, let me know what you think!
Tangy Mango Chutney w/ Blackened Mahi Mahi Makes ~ 1.5 C. of chutney (enough for 4 servings of fish) Cook time: 25 minutes | Prep time: 5 minutes
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
2 C. chopped mangoes (fresh or frozen)
1/4 C. roughly chopped dried cherries or dried cranberries*
1 clove of minced garlic
1/2 of a jalapeño, minced (seeds and membranes removed if desired)
1" of fresh ginger grated or very finely minced
1/3 C. lightly packed brown sugar
1/2 C. apple cider vinegar
2-4 4oz. mahi mahi filets**
Blackening seasoning, such as Zataran's or Cajun's Choice***
Add everything except the fish and the blackening seasoning to a small-medium sauce pan and stir to combine.
Heat over medium-low heat, stirring often. If it starts to bubble too much, turn the heat down to low.
Continue heating and stirring until the sugar has dissolved and the mangoes are soft and breaking down. Use a fork or the back of a spoon to mash some of the mangos.
Once the chutney is thickened, turn off heat and allow to cool. This whole process should take about 10 minutes on the stove. If not making the fish right away, set aside or put in the fridge until use. The chutney is best served room temperature to slightly warmed.
While the chutney is cooling, drizzle a little olive oil over the pieces of fish and use a pastry brush or your fingers to spread the oil to completely coat the fish (you don't need much oil at all). Sprinkle each piece of fish with blackening seasoning on both sides. Be careful not to use too much as it can be very spicy and very salty.
Cook the fish in a pan on the stove over medium heat or on the grill over medium heat for about 15 minutes, flipping halfway through. Cooking time will vary depending on the thickness of the fish.
Remove to a plate, spoon the chutney over the fish, and enjoy!
*Recipe notes + Variations*
*You can also use raisins or golden raisins if you prefer.
**Feel free to use any fish you'd like. Some ideas beside mahi mahi: halibut, grouper, tilapia, cod, and salmon.
***Know your blackening seasoning. Each one has varying degrees of both spiciness and saltiness. Try it before using it to know how much of a coating to put on the fish. Take it from my experience when I bought a brand I wasn't familiar with and didn't realize how incredibly salt it was. It sadly ruined dinner because it was just too salty to eat. FYI: blackening seasoning is sometimes called cajun or creole seasoning too.