My Fresh Mango Salsa is a bright, vibrant condiment that has a delicious combination of sweet and savoury flavours. The Salsa is ideal to use in several ways; serve as an appetiser with chips, alongside chicken, pork or fish, or as a topping on tacos. The use of fresh, healthy ingredients makes this delicious Mango Salsa irresistible.
1tablespoonlime juice - freshly squeezedSee Note 3
sea salt flakes - to taste
To begin, wash and dry the mango thoroughly.
Cut the fruit downwards from the stem end, slightly off centre, on each side of the stone. Use a sharp paring knife to carefully make a criss-cross pattern on the flesh of each mango half, not cutting through the skin.
Push from the skin side to turn the mango half inside-out. You will easily be able to cut away the cubes of flesh. Remove the skin from the remaining part which contains the seed and cut the flesh away.Add the mango to a medium-sized bowl.
Finely dice the tomato, capsicum/green pepper, jalapeno and red onion and add these to the bowl with the diced mango.
Add the chopped mint to the bowl along with the lime juice. If serving immediately, season with sea salt to taste.
Gently toss the ingredients together to combine them, then check the seasoning, adding more salt or lime juice if necessary.
Cover the bowl with cling wrap and keep in the fridge until ready to serve. This allows the flavours to blend.
The Salsa is best eaten shortly after it’s prepared but can be made up to 2 hours in advance if preferred.If you are making the Mango Salsa in advance, do not add salt until you are ready to serve as it will draw moisture from the ingredients, making the Salsa watery.
For the best result, you need a ripe mango. Do not select the mango by its colour, that is not an indicator of ripeness. Squeeze the mango gently; when ripe, it should give slightly. It should also be sweetly aromatic near the stem end. Avoid any with wrinkly skin. It either means that the mango is overripe or that it was picked whilst too green and will not ripen. If the mango is not ripe, and you are buying one in advance, keep it on your bench at room temperature. To ripen quicker, place the mango in a paper bag for about 2 days. Once ripe, the mango can be stored in the fridge.
All chillies vary in the intensity of their heat so I recommend that you check the heat of yours before adding them to the dish. If it seems too hot, remove the seeds and the membrane. If you prefer milder heat you may prefer to only use a half jalapeno or completely omit it.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the recipe if necessary.
If you are not able to use fresh mint, you can use coriander/cilantro instead; it is delicious. Or, if you prefer, you can also use flat-leaf parsley.
If making the Salsa an hour or two in advance do not add salt until you are about to serve as it will draw moisture from the ingredients.
Please note, the nutritional information is based on this recipe serving four people as an appetiser. The nutritional information is an estimate only.