TART MANGO SALSA


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TART MANGO SALSA

This tart mango salsa recipe is one of my favorite salsas. I made it the other day to accompany the Nepali grilled chicken. Couldn’t be more perfect than this. Mangoes can be sweet or tart and that depends on the ripeness of the mangoes. This tart mango salsa use unripe mangoes. How can you tell whether a mango is ripe or not ripe. If the mango you pick up is green on the outside, most likely they are unripe or about to ripe. The ripe mangoes usually are orangey and redish on the skin and kinda “soft” when you gently squeeze it. This tart mango salsa is good for any flatbreads or as a chutney to accompany kebabs or slices of roast meat or grilled vegetables.

TART MANGO SALSA (about 1 to 1½ cups)
 

What you will need:
  • 1 large unripe mango, peeled, pitted, and chopped (1 to 1½ cups)
  • ½ cup packed coriander leaves and stems
  • ¼ cup packed mint leaves
  • 2 green cayenne chiles, seeded and coarsely chopped
  • 1 tsp coriander seeds, toasted and ground
  • ½ tsp brown sugar, or to taste
  • ¼ tsp salt, or to taste

Instructions:
  1. Place all the ingredients in a food processor or blender and process or blend very briefly, until finely chopped. If you go on too long, or if your mango is soft, you’ll have a green pureed sauce. Taste and add extra sugar and salt as you like
  2. Transfer to one of more small bowl to serve

TART MANGO SALSA

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