This Mango salad salsa is great on it’s own or with most meats or fish that have been quickly fried or grilled, home-made burgers, tuna steaks, lamb chops etc. It is also a must side dish for any barbecue and in the darkest depths of winter its summery burst of flavour is like the light at the end of the tunnel –it sort of gives you hope that sun will put in an appearance sooner rather than later!
Mango Salad Salsa ingredients
1 Red onion – halved and finely sliced
8 firm tomatoes de-seeded and diced into chunks
1 cucumber – de-seeded and diced into chunks
1-2 RIPE mango’s – chopped into cubes
2 cobs of corn– boiled for 7-8 mins then slice the corn off the cobs
6-8 sprigs of fresh mint – roughly chopped
1 red chilli – de-seeded and finely sliced
Couple of good handfuls of fresh watercress and spinach
Juice and zest of 1 lime
Parmesan shavings (omit for vegan version)
Gently toss the red onion, tomato, cucumber, sweet-corn, mango, mint, chilli, watercress and spinach in a big bowl; lightly dressed with olive oil, lime juice and zest and balsamic vinegar and Parmesan shavings ( or put these in a separate bowl for people to add if desired if you have vegans dining at your table).