Yield: 4 Servings
|2 larges||Ripe mangoes|
|2 tablespoons||Sweet red pepper; minced|
|2 tablespoons||Green onion tops; thinly sliced|
|1 tablespoon||Cilantro or basil; chopped|
|1 tablespoon||Fresh lime juice|
|1 tablespoon||Fresh chile; minced|
Recipe By: La Times (15 July, 1993) by Marie Simmons Before Peeling, Cut Mango Lengthwise Along Either Side Of Long, Flat Central Pit. Cut Each Half In Half Lengthwise And Then Peel Off Skin. Dice Mango Flesh Into ¼" Pieces. Using Sharp Knife Cut Flesh From Pit. Combine Mango, sweet red pepper, green onion, cilantro, lime juice to taste, chile to taste and salt in small bowl. Sitr to mix. Add more lime juice to taste.
Serve salsa over grilled salmon or other fish or as relish with chicken.
Makes 4 servings. From: rec.food.cooking - Sdg@... (Siddharth Dasgupta)
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .