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Chicharrón de Pescado con Ají de Mango (Fish Fritter with Mango Sauce) |mycolombianrecipes.com

Chicharrón de Pescado con Ají de Mango (Fish Fritters with Mango Sauce)

Erica Dinho
5 from 8 votes
Servings 4 servings



  • 1 ½ pounds white fish cut into pieces
  • Salt and pepper to taste
  • Juice of 2 limes
  • ½ cup cassava flour
  • Vegetable or canola oil for frying

Mango Ají

  • 1 Peruvian yellow hot pepper or ½ habanero pepper seed removed
  • 2 cups mango juice
  • 1 teaspoon olive oil
  • 2 tablespoons of lime juice
  • Salt and pepper to taste
  • 2 tablespoons finely chopped cilantro


  • Season the fish pieces with salt, pepper and lime juice.
  • Add the flour to cover the fish. Put in a plastic bag and shake.
  • Fry in the hot oil for about 2 minutes on each side or until golden. Place on a plate lined with paper towel and serve immediately with the mango spicy sauce or your favorite sauce.
  • To make the sauce: Blend the pepper with the mango juice, olive oil and lime juice until everything is mixed. Season with salt and pepper. Use it immediately or have it on hand up to an hour in the fridge.
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