There is something very moreish about a freshly made Mango Salsa, complete with crunch in all the right places, kicking heat, cheek-sucking lime and soothing mango.
Our chilli plants are going mad at the moment. Beautiful green chilli are turning red before our very eyes and we’re spoiled for choice and usage!
While cucumber is often used in this recipe, we currently have an over abundance of radish growing at the moment, so rather than see them go to waste we are getting creative instead. The radish, finely diced, gave an extra peppery crunch to the recipe and was very well worth the experiment. I recommend it!
Tonight we served fresh Mango Salsa with pan fried fish, a crunchy cos lettuce salad from the garden and a potato gratin – a heavenly mix.
Fresh Mango Salsa
Ingredients
- 1/2 ripe mango, peeled and diced
- 2 spring onions
- 2 red chilli
- 2 small capsicum
- 2 radish
- 1/2 lime juice
- salt and pepper to taste
Method
- Cut mango in half (save the rest in cling wrap for another day) peel and dice finely.
- Split the spring onions lengthways in half, then cut finely.
- De-seed the chilli (unless you really want a hot salsa) and finely chop them. Do the same for the capsicum.
- Top and tail the radish, then dice finely.
- Mix everything in a bowl, drizzle fresh lime juice, and toss with salt/pepper to taste.
Remember, chilli freezes really well so don’t waste any summer produce! Freeze for another day.
