Mango Chili Salsa

Submitted by An_Net

"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: 1hr
• Ingredients: 10
• Yields: 500 ml
• Serves: 12

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.

Reviews

[Sydney Mike]

Great tasting salsa! I used the red bell pepper (capsicum) & a piece of a red chile pepper (more than enough heat for my tongue!), & everything went together in less than 15 minutes! Wonderful combo of flavors in this salsa! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]