Because of a chemical reaction that may sometimes occur between metal bowls and citric acids, I mix this up in a glass bowl and store it in a glass jar in the fridge. I make this salsa ahead of time in order for the flavors to meld … It is always best when served cold.
It will keep in the refrigerator for up to 10 days.
1 Large Mango, cut into 1/4in cubes (about 2 cups)
1 Large Red Bell Pepper, cut into 1/4in cubes (about 1 cup)
1 Large cucumber, peeled and cut into 1/4in cubes (about 2 cups)
4 whole scallions, very thinly sliced.
1/4 cup fresh cilantro, roughly chopped (or 2tbsp dried).
1 clove garlic, very finely minced.
Pinch Sea Salt
Rind of 1 lemon, grated
Rind of 1 lime, grated
Juice of half lemon (about 1TBSP)
Juice of 1 lime (about 1TBSP)
- Combine your Mango, Red Pepper, Cucumber, Scallions and Cilantro in a medium sized bowl.
- Using the back of your chefs knife, mash the garlic, using the salt & pepper as an abrasive, until it becomes Garlic Paste. Add to a small bowl.
- In the small bowl combine the Garlic Paste with the grated lemon & lime rinds and their juices to make a dressing.
- Toss the vegetable/fruit mixture with the dressing. Chill at least 2 hours.