Thai mango salsa

By • August 24, 2010 • 2 Comments



Author Notes: With summer's rich bounty of fruits, the onus is on me to dream up new ways to use the fruit. Munching on them alone is fine, but some fruits, like mangoes, beg to be gussied up. Per my husband's request, it's usually in the form of mango chicken — a quick stir-fry of chicken, onions and garlic, topped off with mangoes, cilantro and lime juice, served over jasmine rice. But it's hot. Dreadfully so. And so, along the lines of sweating out the heat with heat, I bring you Thai mango salsa.KitchenLittle

Makes about 2 cups

  • 2 fresh mangoes
  • 1 red Thai chili, sliced very thing
  • 3 stalks of Thai basil
  • 1/4 medium red onion, diced
  • juice of one lime
  • salt to taste
  1. Pull the leaves from the Thai basil stalks and give them a rough chop. Combine mango, chili, Thai basil leaves, onion and lime juice in a bowl. Add a pinch (or two) of salt to taste. Best to let sit around in the fridge for a few hours so the flavors can get to know one another.
  2. I've eaten this with tortilla chips, over chicken, pork and fish, or on top of a big leafy salad. And with a spoon!
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Tags: salsa, spicy, travels well

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almost 4 years ago pauljoseph

usually we make with raw mango and add a spoon of coconut oil

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmm, yumm. I made mango salsa all summer for my older son (now back at college, alas) . . . . very similar to yours, but I added a touch of strawberry-infused white wine vinegar (I make my own vinegar, and infusions), a Persian cucumber or two for crunch, and a healthy pinch of freshly roasted whole cumin seeds. The last ingredient might make it less "Thai," but my son absolutely loved the stuff. He'd stir it into brown rice with chunks of leftover chicken or wok-fried tofu, and eat it at room temperature for lunch, as often as he could. Great recipe. And gorgeous photo!!