Mango season is upon us! Let the celebrations begin! Mangoes are up there with bananas as a staple food for me. They make a great base for smoothies and can hang out with both the sweet and the savoury crowd. In this recipe we are replacing the tomatoes that are commonly used in salsa for delicious ripe mangoes. You can use this how you might use a traditional fruit chutney. It’s sweet and sour and tangy and goes fabulously with savoury dishes. I like to scoop it up in fresh crunchy cos leaves but you could just as easily mix it into a salad or serve with a cooked lentil curry or gluten-free vegan pie.
Measurements are very rough, just use what suits your tastebuds. Unlike baking & other cooked recipes, the flavour of raw food dishes will vary depending on the produce that you use. So always taste your food as you are preparing it!
1 mango, cubed
1/2 cup diced cucumber
1/4 cup diced red onion
finely diced red chilli to taste (seeds removed)
juice of half a lemon
tbsp chopped coriander (cilantro)
tbsp chopped fresh mint
salt & pepper to taste
Red onion can be replaced with spring onions if that’s what you have, red bell pepper would also be a nice addition.