This is a great seasonal salsa, perfect on its own with chips but also wonderful with fish and chicken! Even though mangoes are not a local fruit, they are so delicious and so abundant in December when the spring coriander is just ready to bolt, we enjoy their season. With chicken, we make chicken cutlets, bread them and lightly fry them in olive oil. I then put them into a baking dish, cover about 1/4 inch with white wine, and layer the mango salsa over the top. bake in a 180 for about 25 minutes (until the chicken is cooked through) and then turn up the heat to 230 for about five minutes to caramelize the salsa.
Ingredients 2 mangoes bunch of coriander juice of one lime 1 or 2 cloves of garlic 2 tbsp extra virgin olive oil 1 or 2 chillies salt Optional Green onions Chives
Method 1. Dice the chillies leaving the seeds if you like your salsa hot. Mash the garlic with a press. Put chillies and garlic into the salsa bowl with the lime juice, olive oil and salt. 2. Cut the cheeks off the mangoes. Remove skin and cut into 2 cm chunks. Cut the remainder of the mango flesh from the pit. Combine with the chillies. 3. Roughly chop coriander. Combine with other ingredients and taste to correct seasoning. You can add chives and or green onions depending on your personal preference.