Mango SalsaSteven Raichlen
Source: Steven Raichlen’s Big Flavor Cookbook by Steven Raichlen (Black Dog and Leventhal Publishing, 2003)
- Yield: Makes about 1-1/2 cups
- 2 to 3 ripe mangoes
- 1 cucumber, peeled, seeded, and cut into 1/4-inch dice
- 4 large scallions, trimmed and finely chopped (about 1/2 cup)
- 1/2 red bell pepper, cut into 1/4-inch dice
- 1 tablespoons minced candied ginger or fresh ginger
- 1 - 1 1/2 Scotch bonnet, habanero, or other hot chile, minced
- 1/4 cups chopped fresh cilantro or mint
- 3 tablespoons rice vinegar or fresh lime juice, or to taste
- 2 tablespoons brown sugar, or to taste
- Salt and freshly ground black pepper
Step 1: Peel the mangoes and cut the flesh off the pits. Cut the flesh into 1/4-inch dice; you should have about 1-1/2 cups.
Step 2: Put the mango, cucumber, scallion, bell pepper, chile pepper, mint, vinegar, and sugar in a nonreactive mixing bowl; season with salt and pepper. Stir to combine. Correct the seasoning with vinegar and sugar; the salsa should be highly seasoned. You can prepare the ingredients ahead of time, but don’t mix them more than 20 minutes before serving.