Mango Salsa

Another yummy salsa for chips or to pair with fish, pork or chicken.  I won’t tell anyone if you choose to sit and eat a bowl of it with a spoon (I have been known to do that with this recipe!)

Indonesia-inspired, the optional bit of fish sauce gives this salsa a unique flavor.  If you like Thai food at all, fish sauce is present in many of the dishes.

Mango Salsa
2 cups mango, cubed
1 red bell pepper, finely chopped
2 green onions, chopped
1/4 cup cilantro leaves, chopped
Juice of 1 lime
1 tablespoon ginger, minced
1 tablespoon brown sugar
1 tablespoon fish sauce, optional
2-3 teaspoons hot sauce or chili sauce

In a medium bowl, gently toss all ingredients until combined.  Let sit, refrigerated, at least 30 minutes before serving.

This recipe first appeared in Grill It! Plank It! Wrap It! Smoke It! by Tiffany Haugen.  It has also appeared in Salmon, Trout, Steelheader Magazine, June/July 2008 issue.

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