Mango Salsa Recipe

Ingredients :

Serves 4

• 2 fresh red Fresno chilies

• 2 ripe mangoes

• ½ white onion

• small bunch of coriander (cilantro)

• grated rind and juice of 1 lime

Method :

1. To peel the chilies, spear them on a long-handled metal skewer and roast them over the flame of a gas burner until the skins blister and darken. Do not let the flesh burn. Alternatively, dry-fry them in a griddle until the skins are scorched.

2. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam in. Set aside for 20 minutes.

3. Meanwhile, put each mango on a board and cut off a thick slice close to the flat side of the stone (pit). Repeat on the other side. Score each slice with criss-cross lines at 1 cm / ½in intervals, taking care not to cut the skin.

4. Fold the mango halves inside out so the flesh stands proud, in dice. Slice these off the skin into a bowl. Cut off the flesh on each stone, dice and add to the bowl.

5. Remove the roasted chilies from the bag and carefully peel off the skins. Cut off the stems, then slit the chilies and scrape out the seeds.

6. Chop the white onion and the coriander finely and add them to the mango. Chop the chili finely and add it to the mixture in the bowl, together with the lime rind and juice. Stir well to mix, then cover and chill for at least 1 hour before serving. Store in the refrigerator for up to 3 days.

Nutritional Facts :

Per portion :

Energy  65kcals/276kJ

Protein   1.3g

Fat, total   0.3g

   saturated fat   0.1g

Carbohydrate   15.4g

   of which sugars   13.8g

Fiber   2.8g