Fruity, sharp with a light chilli kick, this mango salsa is excellent served with fish, with curries, as a dip or simple rolled up in flatbreads and devoured!
This is such a refreshing salsa and it takes moments to prepare. Ideally make it and leave it overnight in the fridge to allow the flavours to develop, but it is delicious eaten as soon as you have made it.
One of my favourite ways to eat this salsa is on mini flatbreads (sometimes making them but sometimes using bought tortillas and cutting out circles) and topped with a pan-fried prawn: great little bites to serve with drinks!
I often add some black mustard seeds that I cook in hot oil for a few minutes until they pop, discarding the oil. This is particularly good if serving with Indian-style curries.
Recipe: mango salsa
- 1 fresh mango, peeled and chopped finely
- 1 small red onion, peeled and finely chopped
- 1 clove of garlic, peeled and crushed
- juice of 1 lime
- 1/4 teaspoon sugar
- 1/2 teaspoon fine salt
- a small red chilli, finely chopped (deseeded or with the seeds left in)
- about a tablespoon of fresh coriander, chopped
(1) Simply add the ingredients, apart from the coriander, to a bowl and stir. Taste and adjust flavours if necessary eg) a little more lime for added sharpness, a touch more sugar for extra sweetness.
(2) Chill and stir in the coriander when ready to serve.