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  • Spicy Mango Salsa

Spicy Mango Salsa

Posted on Apr 23rd, 2015
by Thomas Wenger
Categories:
  • Dips & Spreads
  • Stocks & Sauces
Mango-Chili Salsa

This is a tangy, fruity and sweet salsa with a kick.

This salsa recipe is great with barbecued fish, seafood or chicken. I often use it as an accompaniment with Cajun-spiced seared tuna or chili dusted prawns, and it also makes a great condiment with deep-fried oysters.

Enjoy this delicious spicy mango salsa recipe!

MANGO-CHILI SALSA

Spicy Mango Salsa

Thomas Wenger
4.92 from 46 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Chilling Time 30 minutes mins
Total Time 35 minutes mins
Course Sauce
Servings 4 servings

Ingredients
 
 

  • 1 mango peeled and diced
  • 1 red chili chopped
  • 3 g cilantro (coriander)
  • 20 g olive oil
  • lime juice from one lime
  • 1 tbsp brown sugar
  • 10 g red onion
  • 15 g ginger optional

Instructions
 

  • 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 leaves just before serving.

Notes

MANGO-CHILI SALSA
Tried this recipe?Let us know how it was!
  • Dairy-Free
  • Gluten-Free
  • Vegan

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

4.92 from 46 votes (46 ratings without comment)

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