Mango Salsa & Haloumi

This recipe is truly Australian Summer on a plate.

It pulls from all of my favourite influences and combines many of my favourite foods. And when I posted it to Instagram, you guys went wild (which was awesome by the way!)

You've got to love a fresh recipe that takes no time at all to prepare and celebrates all of this nutritious food. I can picture this dish sitting just as proudly on your midweek, have-no-time-really-hungry dinner table, as on your table with friends sitting between other yummy dishes and made to share.

Mango Salsa & Haloumi | Nadia FelschMango Salsa & Haloumi | Nadia FelschMango Salsa & Haloumi | Nadia Felsch

Mango Salsa & Haloumi
Prep time
Cook time
Total time
yield: 2
  • 2 small mangoes
  • 2 small avocados
  • 3 teaspoons red onion
  • ⅓ cup shallots, mainly green part
  • ¼ cup fresh coriander leaves
  • ½ long red chilli, or as preferred
  • Juice, ½ lime
  • Salt and pepper, to taste
  • 150g haloumi
  • Butter, to cook
  1. Dice mango flesh into small cubes
  2. Dice avocado flesh into small cubes
  3. Finely dice onion
  4. Finely slice shallots
  5. Finely chop coriander leaves
  6. Deseed chilli and finely dice
  7. Combine all salsa ingredients in a bowl
  8. Squeeze over fresh lime and season to taste
  9. Mix well together and divide between plates
  10. Cut haloumi block lengthways
  11. Season well with pepper
  12. Heat a pan over medium-high heat
  13. Once hot, coat pan well with butter
  14. Cook haloumi for a few minutes each side, moving pan the whole time
  15. Once cooked, remove from heat and slice into small pieces
  16. Top salsa and serve

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