I decided to make this recipe when I was coming up with the plans for this Carribean Chicken & Pineapple Stew. I’d say that dish is ‘jerk-inspired’ and incorporated some pretty strong spice flavours – clove, nutmeg and cinnamon. I decided that the dish could really benefit from a recipe that complemented it with a sweeter and refreshing taste. This Fruity Mango Salsa really was just the trick and was an amazing partner to the dish. Not only that but luckily I’d made a few portions and completely enjoyed it with some tortilla chips for a couple of days after.
This salsa is refreshing and sweet. The mango and red pepper goes really well with the sharpness of the onions. It does have some finely chopped chilli stirred in. However, if you use a similar amount and make sure you have scraped all the seeds off then this recipe is really not too hot at all – it just gives a mild ‘kick.’
The trick with this dish is to make it so that the ingredients are chopped small and uniformly so it looks as good as it tastes. It would be great served up as a canape if you have guests round – or just as a snack with your feet up in front of the TV. It is a little labour intensive to slice everything so I would recommend knocking up a couple of portions – but it really will take you only 10 minutes to pull together, less if you are quick with the knife.
The recipe below is for one large portion. You could argue that it would work for 2 small portions – depending on what you are using it for. It won’t keep for too long in the fridge as the mango starts to go a little soft so I’d suggest keeping it for 2-3 days maximum. If you are trying to prep ahead for guests you could pull together the rest of the ingredients and add the mango on the day. Not that it won’t be perfectly fine if you did prep the whole lot a day in advance.
Products that work well for this recipe
Nachosaurus Snack & Dip Set
Ooma Chip & Dip Bowl
Fruity Mango SalsaCourse: Starter / SnackCuisine: MexicanDifficulty: Easy
A sweet and refreshing Fruity Mango Salsa. Goes beautifully with rich stews or a perfect snack to serve up with some nachos. Even better – it’s less than 100kcal!
70g mango (around half a medium sized mango). Sliced into small cubes
30g red onion – finely diced
50g red bell pepper, seeds removed and diced into small pieces
small handful of coriander, finely chopped
1/2 red chilli pepper – deseeded and finely chopped
dash of olive oil
lime juice – from around half a lime
- Mix all the ingredients together apart from the mango in a small bowl. Stir together well.
- Add the mango last (as you don’t want to stir this around too much so it goes mushy).
- Season with salt and pepper to taste. Enjoy!
- If you are sensitive to heat then you may want to add the chilli pepper a little at a time and taste check in-between. (some are hotter than others)