Mango Salsa

"Salsa" is a loose term here, and the combination of mango and Preserved Meyer Lemon Paste lends it a sweetness and acidity with chili for heat. Dice the mango for a salsa, purée it for a sauce. Same five ingredients, numerous ways to enjoy it.

Serves 2.

Need

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)

Do

Combine all the ingredients in a bowl.

Serving Suggestions

Dice mango to use as a salsa or purée to serve as a sauce.

Serve puréed 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.