5 Ingredients or Fewer

Thai mango salsa

August 24, 2010
3 Ratings
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
In This Recipe
  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!
Contest Entries

See what other Food52ers are saying.

  • pauljoseph
  • AntoniaJames