Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4054/
Mango Salsa with Pepper
Yield: Makes about 4 cups
Ingredients
| 4 |
|
large ripe mangoes
|
|
|
| 1/2 |
cup |
finely chopped sweet onion
|
|
|
| 2 |
cloves |
garlic, medium sized, peeled and minced
|
|
|
| 4 |
teaspoons |
peeled and finely minced fresh ginger root
|
|
|
| 1/2 |
cup |
orange juice
|
|
|
| 3 |
Tablespoons |
lemon juice
|
|
|
| 4 |
teaspoons |
brown sugar
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 3/4 |
teaspoon |
ground black pepper
|
|
|
| 1/2 |
teaspoon |
cayenne pepper
|
|
|
| 4 |
Tablespoons |
finely chopped fresh mint, divided
|
|
|
Directions:
Cut a thin slice from the ends of the mangoes. Set on one end and slice away the peel, then slice large sections of fruit off of the center pit. Dice the fruit.
Combine mango, onion, garlic, ginger, orange juice, lemon juice, brown sugar, salt, pepper, cayenne and 2 tbsp mint. Refrigerate at least 1 hour or up to 6 hours.
Just before serving, stir in the remaining 2 tbsp mint.
Source: adapted from Barefoot Contessa Parties
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4054/