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Mango Versatility


Toward the end of a week of charter, I often find myself becoming increasingly inventive as a chef and I enjoy the exercise of stretching my creative muscles.

Planning for a week of cooking almost 20 meals for 12 people takes some thought, and having a versatile, go-to recipe that can be used in a variety of ways is always helpful for a yacht chef’s menu.

A few years ago, Lolalita hosted guests that requested an abundance of mangoes throughout the week. Being a lover of this particular fruit myself, I was more than happy to oblige.

After using mangoes with breakfast, lunch, snacks, and dessert, I wanted to be able to highlight the well-suited potential of pairing mangoes with a savoury flavour. Several experimental tastes later and I came up with a perfect salsa that goes well with fish, chicken, shellfish, pork, or stands alone by itself. Introducing…

Mango Salsa

2 large mangoes, peeled and cubed


½ red onion, diced

4 sprigs green onion, diced

½ red bell pepper, diced

1 jalapeño, diced

½ cup cilantro, chopped

Juice from ½ a lime

1 Tbsp mango nectar

1 Tbsp agave nectar

1 Tbsp olive oil

Salt and pepper


Mix all ingredients in a large bowl, adding salt and pepper to taste. This recipe can be served up to 24 hours later if refrigerated. To serve with meats, I recommend the salsa be at room temperature.

Serves 8 guests.

Buen Provecho!

Megan Schlobohm, Chef - SV Lolalita

Megan Schlobohm, Chef - SV Lolalita

Chef at Lolalita SV
Chef Megan from Atlanta, Georgia of the US decided to join the sailing world very soon after her years in academic education and prior to her admission, developed a fierce passion for cooking. Perfecting her menu on various yachts, most of her phenomenal culinary abilities are self-taught, bringing innovative cuisine to Crewed Yacht Lolalita in the BVI.
Megan Schlobohm, Chef - SV Lolalita
Megan Schlobohm, Chef - SV Lolalita

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