Now that warm weather grilling season is here, mangoes are a kitchen staple. Their tropical perfume, coupled with the heat of ginger, jalapeno - or scotch bonnet peppers - works magic in salsas, sauces and marinades to compliment the smoky flavors of grilled chicken, fish, seafood, and meats.
This recipe is the essence of a salsa ... pureed. For simplicity sake, I’ve cut the recipe to 5 ingredients, with plenty of flavoring provided by the ginger and jalapeno. For variations, add options: red onion, fresh oregano, mint or cilantro, red chiles, white wine or vinegar, sugar -- all or any according to taste. —Vivian Henoch
about a cup
mango, juiced (or cubed for a thicker consistency)