Tangy, fruity and sweet salsa with a kick
The Philippines pride themselves to have the best Mangoes. In parts I must agree, a Philippine “Carabao” mango, just at the peak of it’s ripeness is both sweet with the right amount of acidity and very juicy. At that time the Philippine mango certainly is one of the best in the world. This salsa recipe is great with barbecued fish, seafood or chicken. I often use it as an accompaniment with Cajun spiced seared tuna or chili dusted prawns, and it also makes a great condiment with deep-fried oysters.
- In a bowl, combine all ingredients except the coriander leaves. Season well and chill in the refrigerator for at least 30 minutes.
- Add the coriander leaves just before serving
- This recipe yields approximately 500 ml (16 fl oz)