Mango salsa - An alternative to 'Kenyan style' raw mangoes
It is pretty much the end of summer here in Australia. I though I better share this mango salsa recipe or I might be waiting for a very long time. There is still some good mangoes around, especially the ones required for this refreshing mango salsa. The first time I made this salsa was at the beginning of summer and realised very quickly that the juicy, sweet mangoes that are the perfect choice for eating or making 'keri no ras' are not ideal for this recipe. They tend to make the salsa mushy and too sweet rather than refreshing and tangy. The mangoes for this recipe need to be in between completely raw and ripe e.g when the flesh is that really nice light yellow for Australian Calypso mangoes rather than orange. I am probably not the best at explaining what the mangoes should be like, but if you understand any Gujarati at all, you need kachi-paki mangoes that you would have with a dash of salt and chilli powder just like the ones back home from the 'mango man'.
- 1 medium-large mango diced into small cubes ( the mango needs to be firm and not over ripe).
- 1/4 cup red capsicums diced into small cubes
- 2 tbsps finely chopped fennel (bulb stalk and leaves)
- 1/4 cup chopped coriander (leaves and stems)
- 1-2 jalapenos minced
- 1 tsp cayenne paprika ( optional)
- 3/4 tsp salt
- 1 tbsp lime juice
- 1/2 tsp sugar (optional)
- Add all the ingredients in a large bowl and mix with a spatula.
- Refrigerate for an hour.
- Serve cold with corn chips.
- If you are not going to serve the salsa immediately, add the salt later as there may be too much water in the salsa if left for too long. A couple of hours is fine.
- The sugar is optional. However, if the mangoes are too raw and sour, you may need more sugar to balance the flavours out.