Mango salsa


The explosion of grilling and smoke drifting across the gardens on Saturday afternoons heralds that summer days are truly here with the impromptu BBQs and laid back cooking. Summer salads take centre piece with relaxed dining. And I like to bring out this little beauty. Mango salsa. Zingy. Fresh. Sweet. Jewel like. Perfectly refreshing and a great companion to some grilled spicy steak. And oh so very easy to make in minutes.


I am really taken by the richness of colours here and the striking beauty of each component that shines against the others and yet somehow comes together in a perfect harmony. It is a very simple dish. Almost too simple to grant its own post. But simple food deserves the spotlight. Especially when it’s this good. Just look how beautiful these red peppers look – almost rose or exotic flower like…


I love mango and tend to have it in smoothies a lot. Or just sliced as a quick snack. Its tropical notes are delicious in summer pavlovas too. But here the mango is an accompaniment to big savoury flavours of grilled meats or fish. It seems to be a natural pairing with peppers and onion to create this refreshing side.  And like a true salsa, it has a gentle kick of chilli coming through. So next time you pick up a mango, smell its flesh and think savoury rather than sweet. Here is the recipe:


  • 1 large mango
  • 2 red peppers
  • 1/2 large red onion
  • 2 small chilli peppers
  • 1 lime
  • small bunch of coriander
  • 1 tsp of sugar
  • pinch of salt
  • 1 tbsp of olive oil

IMG_3388Prepare your mango by slicing off both sides around the central stone. Score the halves in criss-cross pattern ensuring you don’t cut right through. Scoop out the cubes with a spoon and if necessary, dice into smaller pieces. Set aside.


Dice the peppers, chilli and the onion.


Place the chopped ingredients into a deep bowl and give them a mix.


Chop the coriander and add to the salad. Squeeze the juice from the lime over the mixture and add the olive oil. Sprinkle with salt and sugar, stir again and leave to mingle for 10 minutes or so.


Stir it again and taste. Adjust seasoning if needed. Serve it alongside juicy burnished steak and some sweet potato wedges dressed with sticky honey and sesame. We had the salsa with some toasted spicy chicken wraps which is a good option too. Enjoy x