Mango Chilli Salsa

The 2 step Mango Chilli Salsa, a garnish or dip that you can whip up in minutes and serve in an infinite number of ways.  This recipe features mango and chilli as the main ingredients however those can be swapped for almost any fresh stone fruit. Our variation of a traditional salsa is to work with the ingredients which are fresh and in season.

INGREDIENTS

  • 1 large mango
  • 1 medium salad (red) onion
  • 2 x tomatoes
  • 1 x large banana chilli for a mild heat or birds eye chilli for extra bang
  • Fresh basil or coriander
  • 2 teaspoon of olive oil
  • 2 teaspoon of white vinegar
  • Cracked pepper and freshly smashed salt

OPTIONAL

  • Lime or lemon juice or zest, depending on the dish you serve this salsa with
  • Capsicum (peppers)
  • Balsamic or other variety of vinegar
  • Rockmelon (cantelope)
  • Sultanas

METHOD

  1. Dice all ingredients into very small pieces, less than half inch square
  2. Mix all ingredients together in a bowl
  3. No seriously, that's it.

HOW TO SERVE

  • A generous spoonful on grilled fish
  • With pork chops or cutlets and rice or mashed potato
  • Add tofu and rice noodles for a light vegetarian meal
  • Tossed with pasta and almost any protein such as tuna, roast beef or egg
  • On toast for breakfast, lunch or snack!
  • At a BBQ with crackers, fruit and cheese

In Queensland, we are fortunate to have at least a friend or 2 with a mango tree in their yard, so if they manage to find a way to fight off the fruit bats you may just get yourself some free mango. If you aren't that lucky, look for your local farmers markets and try to get a bulk deal on a whole tray. You might get a few with bruises that can be cut off, or some that may need to be thrown away, but it generally works out cheaper than paying several dollars per mango - and they freeze well in an airtight container or clippy bag.

 




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