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Mango Salsa ©

October 9, 2012


Now that we have a little Mango fever going here, here is another unusual recipe which is also delicious!

It goes well with hot curries and wraps, it is ultimately sweet!

I’ve had fun photographing this one, using colored backgrounds to some of the photos, pretty cool hey?

I am planning on developing this idea further……



4 persons



1 ripe Mango

1 small onion finely diced

1 fresh chili, finely sliced seeds removed

2 tbs chopped fresh coriander

Juice of 1 lime and finely grated zest

salt pepper freshly ground

Slices of lime to garnish



1. Wash and cut open your mango. To do this hold the mango in front of you long ways, i.e. stalk end nearest to you. It is from one end to the other that the thin seed lies, about 1 cm in thickness. Make two long ways cuts, leaving a 1 cm gap between them and cut through, as if you are cutting off the two cheeks. See photograph.

2. Cut diagonal lines into the two halves, turn skin side upper most and press with your two thumbs inside out, as we did for the ‘Hedgehog’ mangoes. Now cut away the cubes into a serving bowl.

3. Add finely chopped onion and chili ( seeds removed , slit open chili longways, holding the stalk and under the running tap, scrape out seeds with the sharp point of a knife. I do this with the window open as the chili can make one cough, or I hold my breath! so do it quickly! Try to avoid touching the read part, or wear gloves.)

4. Add the chopped fresh coriander, lime juice and zest, season and mix gently with two forks, so that the mango doesn’t go mushy.

5. Garnish with slices of lime.


Wash and gather together your ingredients.

Hold mango, stalk end nearest to you and cut either side of the center, leaving a 1 cm section in the middle

where the thin seed is.

Here I have cut off either side of the mango, leaving the center section, where the seed is.

Cut diagonal lines across your mango halves.

Holding halves skin uppermost, push down with your thumbs to push inside out. This is a good opportunity

to practice your ‘ Mango Hedgehogs’……

Once you have your halves looking like the above, cut away with a sharp knife into your serving bowl.

Finely chop the rest of your ingredients and add to mango.

Mango, finely chopped onion and sliced red chili. The red chili, gives it a nice color as well as heat!

Add chopped fresh coriander, lime juice, salt and pepper.

Garnish with slices of lime and just before serving, finely grate a little lime zest. I do this at the last minute,

because you don’t want your zest to go brown.

Final result! Just looks mouth wateringly good!

3 Comments leave one →
  1. Anna permalink
    October 15, 2012 11:04 pm

    I like your reference to mango hedgehogs. I LOVE even more a yummy mango chutney–thank you for the recipe!
    Can this be jarred to preserve it?


    • whatscookinginjaneskitchen permalink*
      October 15, 2012 11:52 pm

      So glad you like it.
      No this is a fresh Salsa, but I’ll put Mango Chutney on the “To Make List.” I also love mango chutney!!!


  2. November 5, 2017 4:50 pm

    Reblogged this on What's Cooking In Jane's Kitchen.


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