Mango Chili Salsa

This salsa recipe is great with barbecued fish, seafood or chicken. I often use it as an accompaniment with Cajun spiced seared tuna or chili dusted prawns, and it also makes a great condiment with deep-fried oysters. Preparation time includes standing time in the fridge.

• Ready In: 1 hr
• Serves: 12
• Yields: 500 ml

Ingredients

• 200  g mango pulp, diced
• 100  g mango puree, you may prepare this with the remaining flesh around the seed and the trimmings of the mango fillets
• 90  g red capsicums or 90  g green capsicum, diced
• 50  g red onions
• 10  g cilantro leaves, chopped roughly
•  salt
•  white pepper
• 1  lime, juice of
• 2  pieces  red finger chilies, chopped
• 30  ml  virgin olive oil

Directions

1. In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes.
2. Add the coriander leaves just before serving.