Mango Salsa

This is a delicious condiment for salmon or chicken and can easily be adjusted to taste. I've tried various different versions such as substituting mango with tomato, and chilli with finely chopped kalamata olives, topped with a splash of olive oil and balsamic vinegar to dress.

• 2 mangoes, diced into small to medium chunks
• 1/2 red onion, finely diced
• 1 clove garlic, grated
• 1 red bird's eye chilli, finely chopped and seeded
• Coriander
• Squeeze of lime
• Splash of virgin olive oil
• Salt
• Pepper

Dice the mangoes into small to medium chunks. Add finely chopped onion, grated garlic and seeded, finely chopped chilli. Coarsely chop coriander (leaves and stalks) and add. Finish with lime and olive oil just before serving. Season with pepper and salt to taste.

Hint:

• Philippine mangos are ideal for this dish. The perfect balance of sweet and tart.
• Bird's eye chillies are extremely hot. If you prefer a more moderate flavor, limit the chilli you add, or try a cooler red chilli variety
• The stalk of the coriander plant (also commonly referred to as coriander root) holds most of the plant's flavor. It also provides added texture (crunch)
• Do not use extra virgin olive oil as a substitute as the flavor is too strong for the salsa