Recipe: Mango & Roasted Chilli Salsa
It’s mango season, so they’re in plentiful supply right now and the price is right. So get along to your local green grocer and buy a whole tray!
This mango salsa is easy to make and the perfect taste of Summer. It’s an all-rounder that works equally well with Asian or Mexican flavours; stands alone as a dipping condiment with toasted flatbreads or corn chips. Plus is a delicious topper to seafoods and BBQ’d meats too. So fresh, tangy and versatile!
Mango & Roasted Chilli Salsa marries well with the following items on the Gourmet Dinner Service Menu:
Salmon Fillet with Salsa Verde Dressing (Xmas Menu)
Vodka Cured Gravlax (Xmas Menu)
Ingredients
- 4 fresh red chillies, seeded and finely chopped
- 1 small red onion, diced
- 1 tablespoon olive oil
- 1 large mango, peeled and diced
- 1 lebanese cucumber, - peeled and diced
- Juice of 1 lime
- Coriander leaves
- Salt/Pepper to taste
Method
- Combine chilli, red onion and olive oil in shallow baking dish.
- Bake at 180C for approx. 15 mins or until softened (stir twice during cooking time).
- Allow to cool.
- In a separate bowl, combine mango, cucumber, lime juice and coriander.
- Gently stir together the cooled chilli mix and the mango mix. Season to taste.
- Stand for 1 hour before serving to allow flavours to develop.
Makes approx. 1½ cups.
Note that firmer, less-ripe mangoes are preferable for this recipe (as they hold their diced shape better and do not go mushy).
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