I am not a mango fan, at all. I don’t like mango milkshake, or mango and ice cream, or even a mango cheese cake. The only way I eat this divine fruit is in a salsa! Yeah not quite the best ode to this king of fruits. Sorry. And it’s not that I am worried about the calories, given that one ripe mango has only 110 calories.
Anyway to cut a long story short, try this mango salsa with a protein of your choice and you will enjoy the sweetness of the fruit with the punch of chillies, onion, tomato and a lot more. The fact that the flavour of the fruit stands out despite the combination, makes me respect it a lot more!
Come February and the markets in India start to sell the delicious mangoes. The price varies from Rs 2,400 a dozen in February to Rs 600 a dozen in May. May is also when a whole load of different varieties hit the market. Did you know every state or rather region of India has its own variety of mango? Some are good to juice up and others are good to eat. The Ratnagiri Alphonso sits on top of the pyramid, for its taste, texture and price.
For this mango salsa, you can use any variety as long as it has the soft delicious texture and superb aroma.
- 1 full size mango, cut into 1-cm cubes
- 1/4 cup finely diced onion
- 1/4 cup finely diced green onion
- 1/4 cup finely diced coloured capsicum (a minimum of 3 colours–red, green and yellow)
- 1/4 cup finely diced parsley
- 1/4 cup halved cherry tomato
- 1/4 cup finely purple cabbage
- 1/4 raw mango
- salt, pepper, paprika, garlic paste, lemon juice, dry herbs to taste
Mix up all the ingredients very well and cool for at least 2 hours before serving.
Serve along with a grilled protein.