Wednesday, May 18, 2016



A salsa, ( no, not the dance but the dish) is a kind of sauce or dip in Mexican cuisine. It can be served as a topping or a dip with nachos, chips and the like. It can also be used as a stand alone salad.

With mangoes available in plenty I was looking to make some new dishes that I had not made before.
I came across this attractive recipe and picture in Delish for Mango Tomato Salsa by author, chef and restaurateur, Deborah Schneider. I have tried this in Bengaluru, India using ingredients available at home, adapting the recipe to meet my tastes. Please note the mango and tomato should be firm yet ripe but definitely not over ripe,

Thanks to Deborah for this delicious, easy to put together salsa.

  • Large-sized Mango, 1 
  • Medium-sized Tomato, 1
  • Onions, chopped, 2 tbsp
  • Green Chillies, chopped, 1-2
  • Fresh Lime Juice, 1 tbsp
  • Sugar, 1/2 tsp
  • Vinegar, 1//2 tsp
  • Coriander Leaves/Cilantro, finely chopped, 1 tbsp
  • Mint Leaves, finely chopped, 2 tsp
  • Salt, to taste
  • Freshly Ground Pepper, to taste


Wash, peel and dice the mango
Wash and dice the tomato 
In a bowl, toss the mango, together with the tomato, onions and chillies
Stir in the lime juice and mix well
Add the sugar, vinegar, coriander leaves and mint leaves and toss well again
Add the salt and freshly ground pepper, mix well and serve at room temperature
or if you prefer it cold, keep in the refrigerator for a short while and serve chilled

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