You really ought to give fresh fruit a chance. I know I’m preaching to the choir for many of you, but there are a good number of people who don’t want to be bothered with fruit. Ahem.
For this salsa, basic ingredients come together so nicely when fresh herbs have a chance to join in. I love cilantro and mint together and any time fruit is involved I invite lemony thyme to the party. A basic rice vinegar and sugar dressing is all that’s needed. We served this Mango Salsa with Grilled Vietnamese Chicken Thighs. It would also be fabulous served with tortilla chips.
This may be very basic for some, but considering I haven’t always known “How to cut a mango” I thought I’d share the basics.
- There is a large almond shaped pit in the center of a mango.
- Using a sharp knife, cut down either side of the pit, coming as close to it as you can.
- Use the knife to score a criss-cross pattern in the flesh, trying not to cut through the skin.
- Use your hands to turn the scored mango half inside out. Take the sharp knife and cut off cubes of mango.
- Repeat with second half. You may also be able to trim additional mango from around the pit.
- 1 large mango, seeded and cut into small dice
- ⅓ cup red onion, fine diced
- ¼ cup fresh mint & cilantro leaves
- 2-3 sprigs fresh lemony thyme leaves
- 3 Tbl. rice vinegar
- 1 tsp. sugar
- Cut mango into a small dice, discarding seed and skins. Dice onion. Chop fresh herbs. Stir together all ingredients and chill.
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