1/2 cup finely diced or pureed mango
1 ½ tsp chopped fresh cilantro leaves, or to taste
1 tsp Moroccan Preserved Meyer Lemon Paste
½ medium red chilli (mild), finely chopped, or to taste
½ tsp lime juice, or to taste
1 tsp finely sliced Kaffir lime leaf (optional)
Combine in a bowl all ingredients for salsa/sauce
Dice mango to use as a salsa or puree to serve as a sauce.
Serve pureed mango as a dipping sauce with chips, toasted pita, sushi rolls or Vietnamese rice paper rolls.
Break cooked fish into chunks or shred cooked chicken and toss with salad leaves, avocado and cucumber drizzled with pureed mango sauce.
Serve cooked or raw shrimp with mango salsa in crisp lettuce cups.
Recipe created by cookbook author and food consultant Brigid Treloar for If & When.