Summary

The recipe Bing's Mango Salsan is ready in roughly roughly 45 minutes and is definitely a spectacular gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of Mexican food. For $2.08 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 4. This hor d'oeuvre has 55 calories, 1g of protein, and 0g of fat per serving. This recipe from Foodista requires sugar, lime zest, chilli, and mint leaves. 7 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is good. Try Grilled Mango Chicken with Strawberry Mango Salsa, Sunny & Hot! Salsa (Pineapple Mango Kiwi Salsa), and Mango Salsa for similar recipes.

Instructions

Begin by cutting the mangoes into small 1.5cm by 1.5cm cubes. Place the mangoes in a large mixing bowl. Grate the zest of 1 lime into the mangoes. Squeeze juice from half a lime into the mangoes. Add more lime juice to taste if required later. Chop a bunch of coriander leaves (or use mint leaves if you hate the taste of coriander) into fine bits. Add the chopped coriander to the mango mixture. Stir well to combine. In fact, Suvarna recommended to stir well after the addition of every ingredient. Cut the shallots or red onion into very thin slices. Add the sliced shallots or red onion to the mango mixture and stir well to combine. Add 1/2 teaspoon of salt or to taste. Add 1/2 teaspoon of black pepper or to taste. Add 1 teaspoon of sugar or to taste. Stir well to combine and do a taste test. Add lime juice, sugar, salt or pepper as necessary to get a nice savoury sweet tangy flavour. Finally add the chopped chillis. Add according to your own heat tolerance. Some chillis are more spicy than others so add a little at a time till you acquire the desired spiciness. Stir well to combine. Cover the bowl with cling wrap and place bowl in the fridge for at least 1/2 hour for the flavours to combine. Keep the mango salsa chilled till ready to serve.

Ingredients

• 1 sweet ripe mangoes (peeled and seed removed)
• 2 Zest from lime
• 3 Juice from to 1 lime
• 4 coriander leaves or mint leaves
• 5 shallots/red onion (very thinly sliced)
• 6 salt (or to taste)
• 7 black pepper (or to taste)
• 8 sugar (or to taste)
• 9 chopped fresh chilli (seeds removed)

Directions

• 1 Begin by cutting the mangoes into small 1.5cm by 1.5cm cubes.
• 2 Place the mangoes in a large mixing bowl. Grate the zest of 1 lime into the mangoes.
• 3 Squeeze juice from half a lime into the mangoes.
• 4 Add more lime juice to taste if required later.
• 5 Chop a bunch of coriander leaves (or use mint leaves if you hate the taste of coriander) into fine bits.
• 6 Add the chopped coriander to the mango mixture.
• 7 Stir well to combine. In fact, Suvarna recommended to stir well after the addition of every ingredient.
• 8 Cut the shallots or red onion into very thin slices.
• 9 Add the sliced shallots or red onion to the mango mixture and stir well to combine.
• 10 Add 1/2 teaspoon of salt or to taste.
• 11 Add 1/2 teaspoon of black pepper or to taste.
• 12 Add 1 teaspoon of sugar or to taste.
• 13 Stir well to combine and do a taste test.
• 14 Add lime juice, sugar, salt or pepper as necessary to get a nice savoury sweet tangy flavour.
• 15 Finally add the chopped chillis.
• 16 Add according to your own heat tolerance. Some chillis are more spicy than others so add a little at a time till you acquire the desired spiciness. Stir well to combine.
• 17 Cover the bowl with cling wrap and place bowl in the fridge for at least 1/2 hour for the flavours to combine.
• 18 Keep the mango salsa chilled till ready to serve.