In Robs Kitchen – Mango Salsa

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This Mango SalsPork Chops with Mango Salsaa is delicious on pork chops (pictured), chicken, and fish.

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.


Mango Salsa:

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

Pinch Pepper

Rind of 1 lemon, grated

Rind of 1 lime, grated

Juice of half lemon (about 1TBSP)

Juice of 1 lime (about 1TBSP)

  1. Combine your Mango, Red Pepper, Cucumber, Scallions and Cilantro in a medium sized bowl.
  2. 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.
  3. In the small bowl combine the Garlic Paste with the grated lemon & lime rinds and their juices to make a dressing.
  4. Toss the vegetable/fruit mixture with the dressing. Chill at least 2 hours.

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