Sunday, November 14, 2010

Mango-Chili Salsa

What you need

200gr diced mango flesh

100 g (5 oz) mango puree, you may prepare this with the remaining flesh around the seed and the trimmings of the mango fillets when cutting the dice

90 g ( 3 oz) red or green bell peppers, diced

50 g (1 2/3 oz) red onions

10 g coriander leaves, chopped roughly

salt to taste

white pepper from the mill

1 piece lime, juice only

2 piece red finger chili, chopped

30ml (1 fl oz) virgin olive oil

What to do

In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes.

Add the coriander just before serving


  1. We will love this recipe. Thanks Joe!

  2. You know how much I love mangos Joe...yum!