This fabulous mango salsa is perfect for fish or chicken, and is made with finely diced red onions for sharpness, fresh basil for extra aroma and lime juice for a little zing.
While you probably associate the word salsa with corn chips or Mexican tacos, there are many varieties of this tasty condiment featuring ingredients other than tomatoes and chillies. Sweet and zesty fruit, such as pineapple, mango, peach and strawberries are often used to make a salsa sauce that pairs well with savoury protein dishes.
Mango salsa works well as a condiment or a sauce served with fish, prawns and poultry. Today, I share my super easy recipe for mango salsa with fresh basil and red onions, which I recently served over chicken rissoles. This recipe is suitable to those following my paleo plans and programs, Whole30 or other sugar-free protocols, as we’re only using fruit for sweetness.
The key to this salsa is getting the right mangoes. They should be just ripe but not too soft, or you will have a texture that is too mushy and a flavour that’s lacking tartness. Pick mangoes that are very aromatic and only just getting tender.
I used finely red onions, which add a little spicy kick and sharpness to the salsa. Fresh basil has a sweet aroma and flavour, which pairs well with the fruit. Other herbs such as fresh coriander/cilantro or mint would also work well; and, if you want a little more kick, feel free to finely dice some red or green chilli. Lime juice works best in my opinion, but if you only have lemon, that will also work.
If you want to try more fruit based condiments, check out my grilled pineapple salsa, which I love serving with pulled pork.Print
- 1/4 red onion, very finely diced
- 6–8 fresh basil leaves, very finely chopped
- Juice of 1 lime
- 1 + 1/2 large mangos, diced into small cubes (not too ripe!)
- Pinch of salt
- Pinch of cracked black pepper
- Simply combine the mango salsa ingredients in a bowl and serve. If you find the onion too bitter, soak it in a bowl of cold water for 10-15 minutes before using. Serve as a sauce or a condiment with fish, chicken or prawns.
- Salsa will keep in the fridge for 2-3 days.
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