Name: Mango Salsa
Prep time: 15 min
Total time: 15 min
Cuisine: Contemporary
Ingredients: 300 g ripe but firm mango flesh, diced; 40 g red onion, finely diced; 1 serrano chilli, finely chopped; remove seeds for less heat; 20 ml fresh lime juice; 10 g fresh coriander leaves and tender stems, chopped; 2 g fine salt

Choose a mango that yields slightly when pressed but still holds a neat dice. Its sweetness needs lime, salt, and a small amount of onion to make a salsa that belongs beside grilled fish. This fresh, contemporary version keeps the fruit in distinct pieces and leaves out added sugar.

Sauces and Dips

TypeCondiments

Prep15 minutes

Cook0 minutes

Rest0 minutes

Total15 minutes

YieldAbout 400 g

Servings4

ServingAbout 100 g

DifficultyEasy

CuisineContemporary

Ingredients

Batch

300 g ripe but firm mango flesh, diced
40 g red onion, finely diced
1 serrano chilli, finely chopped; remove seeds for less heat
20 ml fresh lime juice
10 g fresh coriander leaves and tender stems, chopped
2 g fine salt

Instructions

Cut the mango into roughly 5 mm cubes and putCut the mango into roughly 5 mm cubes and put it in a mixing bowl.
Add the onion, serrano, lime juice, coriander, and saltAdd the onion, serrano, lime juice, coriander, and salt. Fold gently so the mango stays intact.
Taste with a piece of mango and onion togetherTaste with a piece of mango and onion together. Add a little more lime only if the fruit needs it, then serve.

Serving Ideas

Spoon over grilled fish tacos or serve with corn tortilla chips.

Substitutions

Use jalapeño for a milder pepper. If coriander tastes soapy to you, leave it out.

Chef Tips

Avoid a very soft mango: it makes a delicious purée but loses the contrast this salsa needs.

Storage

Refrigerate covered at 4°C or below. Best on the day it is made; use within 2 days and drain excess juice if necessary.

Allergen Notes

No common major allergens in the listed ingredients.