This recipe is very versatile – you can serve Mango Salsa as a side dish for a braai, chicken, fish or anything really. Add chilli for a spicy kick!
1 large ripe mango
3 spring onions finely chopped (you can use 1/2 a onion finely chopped)
palm of flatleaf parsley chopped
1/2 red pepper
1 teaspoon sugar
squeeze of lemon
pinch of salt
Cut the mango into small cubes, finely slice the spring onion or chop the onion, red pepper, and parsley and add to a bowl.
Mix them up to combine the flavors. (If you are adding anything extra do it now)
sprinkle over a teaspoon of sugar and a pinch of salt, squeeze over some lemon juice and gently mix to coat everything in the little juice.
Taste and season accordingly then place in the fridge covered until you need it.
Tip: The best way to cube a mango is to cut as close as possible on either side of the pip so you have 2 pieces with skin still on. Then there are 2 methods to remove the flesh.
1. Work a spoon along the inside of the skin to loosen the flesh and remove, chop it up.
2. Cut the flesh toward the skin lengthways and then horizontally to form a criss cross pattern being careful not to cut through the skin, then turn the skin up by pressing your thumbs into the base of the skin exposing the cubes, run a knife along the skin to remove. (Your kids may know these as hedgehogs- easiest way to eat a mango)