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Mango Chimichurri

Chimichurri Sauce makes everything better! This Chimichurri Sauce Recipe is made with chopped fresh parsley, cilantro, basil, garlic, olive oil, oregano, red wine vinegar, jalapeno and sweet, refreshing mangos! This fresh, vibrant chimichurri is fabulous as a marinade or condiment to any protein and can also be mixed into grains, salads, etc. for instant gourmet flavor!
Course Condiment
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes


  • 1 cup fresh cilantro
  • 1 cup fresh flat-leaf parsley
  • 1/2 cup fresh basil
  • 4 cloves garlic, peeled
  • 1 jalapeno, veins removed, seeds divided
  • 1 shallot, peeled
  • 2 tablespoons honey
  • 1/4 cup olive oil plus more if desired
  • 2 tablespoons red wine vinegar
  • 1/2 tsp EACH chili powder, dried oregano
  • 1/4 tsp EACH salt, pepper
  • 1 large mango finely diced


  • Pulse the cilantro, parsley, basil, garlic, jalapeno (without seeds) and shallot in blender until coarsely chopped, pushing sides down as needed.
  • Add honey, oil, vinegar, chili powder, salt and pepper. Continue to pulse to make a soupy vinaigrette, adding additional oil if you prefer a thinner chimichurri.
  • Taste and add jalapeno seeds, a little at a time, to reach desired heat (optional).
  • Transfer the chimichurri to a bowl and fold in the diced mango.
  • Chimichurri is best if allowed to sit, covered, for 2 hours before serving to allow flavors to meld. If not serving for a few hours, chill in refrigerator then allow to return to room temperature before serving.