“All in all, it was a never-to-be-forgotten summer — one of those summers which come seldom into any life, but leave a rich heritage of beautiful memories in their going — one of those summers which, in a fortunate combination of delightful weather, delightful friends and delightful doing, come as near to perfection as anything can come in this world.”
~ L.M. Montgomery,
It’s a long hot summer, here in Australia. But that’s okay because… mangoes!
This salsa recipe is sweet and savoury, with a little heat. It’s one of my favourite summer salads.
You can eat it this salsa on its own, with corn chips, in rice paper rolls, with rice and beans, piled high on nachos or tacos, wrapped into burritos, and it even goes well with barbecued and roasted meats.
Any left-overs will keep for up to a week, refrigerated, if it lasts that long.
2 large ripe mangoes, 1 small bunch fresh coriander (cilantro) , 1/2 small red onion, 1/2 cup of finely chopped spring onion/green onion, 1 fresh sweet (not hot) red chilli (or use extra capsicum), 1/2 large red capsicum (bell pepper), 1 lime, salt, Mexican chilli powder or your favourite chilli flakes or seasoning
*Note -if coriander is not your thing substitute parsley or green onion/spring onion
Slide a knife down the mangoes to remove the cheeks from the seeds. Use a sharp knife to cut into the cheeks in narrow rows lengthways and then widthways, carefully cutting all the way down to the skin. Use a spoon to remove the flesh and place it in a large bowl.
Sprinkle the mango flesh with a little salt and a dusting of your favorite chilli seasoning or flakes. If you don’t like chilli don’t use any!
Finely dice the capsicum, red chilli and onion. Then finely chop your green onion and coriander.
Juice the lime and pour over. Taste and adjust seasonings if necessary. Mix well and leave to stand for ten to fifteen minutes for the flavours to develop. Devour!