I first tasted this in Guanajuato in central Mexico. It came with soft, crisp flour tortillas filled with Brie and caramelized onions. I don’t recall the main course. I’d just arrived and was so intoxicated by the colour all around me that only the this sharp, sweet, piquant salsa managed to get through the sensory overload. I’d composed myself by tea-time but was swept off my feet again by Mariachi bands playing in the terraces in the Jardín De La Unión. Who knows what I had for supper?
Mango Salsa
Ingredients
- a couple of firm, but ripe large mangoes
- 1/2 red onion
- 1-3 small fresh chillies green or red
- a bunch of fresh coriander roots, stalks and leaves
- a couple of limes
- a good grinding of black pepper
- a large pinch of pink Himalayan salt (optional)
Instructions
- chop the mango flesh into medium chunks
- chop the onion, chillies and coriander very finely
- mix all the ingredients together with lime juice and pepper to taste
- finish off with a sparse sprinkling of pink Himalayan salt