Mango Salsa

This delicious mango salsa was served to us at the Mary River Wilderness Retreat in Kakadu National Park, Northern Territory. When I asked the chef, Aaron Taylor, for the recipe he said it was always different as he threw in what he had and added according to the taste. It is a colourful accompaniment to many main dishes or on biscuits as a hors-d’oeuvre. I add coriander for my husband and make a second salsa with parsley for myself.
Fresh mango or frozen mango, cheeks
fresh chilli or chilli flakes
sweet onion
coriander or parsley or herbs of choice
capsicum, seeds removed
Blend all together on pulse.
Keeps in the fridge for a week.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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