Mango salsa

Mango salsa

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

Mangoes grow in abundance in Brasil’s tropical climate, in a rainbow of varieties. Juicy with mango flesh, tart and piquant with lime juice and chilli, this mango salsa is excellent with seafood, such as the sweet potato crab cakes, and also pairs nicely with grilled chicken and pork.

Ingredients

Quantity Ingredient
1 small ripe mango
1 red onion, finely chopped
2 spring onions, finely chopped
1 red or green chilli, deseeded and finely chopped
1/2 lime, juiced and zested
few sprigs coriander, leaves chopped
sea salt
freshly ground black pepper

Method

  1. Peel the mango and cut off the flesh around the seed. Slice the flesh into 1 cm dice and place in a large bowl. Add the rest of the ingredients, stir well and season with salt and pepper. Serve soon after preparing, as the coriander will darken once exposed to the lime juice.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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