Ingredients

The following ingredients have 4 Servings
  • 1 large mango (See Note 1)
  • 1 medium tomato
  • 1 small green capsicum/bell pepper
  • 1 green jalapeno pepper (See Note 2)
  • 1/2 medium red onion
  • 1/3 cup fresh mint - finely chopped
  • 1 tbsp lime juice - freshly squeezed (See Note 3)
  • sea salt flakes - to taste

Instruction

  • To begin, wash and dry the mango thoroughly.
  • Cut the fruit downwards from the stem end, slightly off centre, on each side of the stone. Use a sharp paring knife to carefully make a criss-cross pattern on the flesh of each mango half, not cutting through the skin.
  • Push from the skin side to turn the mango half inside-out. You will easily be able to cut away the cubes of flesh. Remove the skin from the remaining part which contains the seed and cut the flesh away.Add the mango to a medium-sized bowl.
  • Finely dice the tomato, capsicum/green pepper, jalapeno and red onion and add these to the bowl with the diced mango.
  • Add the chopped mint to the bowl along with the lime juice. If serving immediately, season with sea salt to taste.
  • Gently toss the ingredients together to combine them, then check the seasoning, adding more salt or lime juice if necessary.
  • Cover the bowl with cling wrap and keep in the fridge until ready to serve. This allows the flavours to blend.
  • The Salsa is best eaten shortly after it’s prepared but can be made up to 2 hours in advance if preferred.If you are making the Mango Salsa in advance, do not add salt until you are ready to serve as it will draw moisture from the ingredients, making the Salsa watery.