With the onset of monsoon here in Vizag, its been a while since we have eaten ripe mangoes. Mango season is almost through with very few varieties available in the market. I bought a few mangoes (banganpalli variety) and prepared mango salsa. It would take another 8-9 months before I eat a ripe mango, so mango salsa it was with corn chips.
A typical summer fare, this mango salsa had a sweet-tangy taste with capsicum providing the crunch and mild spice. For a hotter salsa, add a chopped green chilli. Serve with grilled chicken or fish and you have winning combination.
Mango Salsa Recipe
Preparation: 8-10 mts
Serves 3-4 persons
Cuisine: Mexican
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I large ripe mango, remove skin and chop
1 finely chopped tomato
1 green capsicum chopped finely
1 tbsp lemon juice
1 tbsp coriander leaves
salt to taste
1 Combine all the above ingredients and let it sit for half an hour for the flavors to meld. Serve with corn chips or grilled chicken/fish.
