Like all Indian families, I come from a very large one, which continuously sends food across. And when it’s the mango season, crates of this juicy fruit arrive, generally at the same time and we are left on our own to its temptation! My relatives, given an option would willingly forego the plate of veggies and dal for ras and rotli at every meal!
So, with a few too many boxes of luscious mangos, and a week long of guests coming over, mango salsa was my answer before they all rotted or we suffered from an overdose!
Now, I never really made it before but this random concoction worked quite well! The seasoning is simply some salt and chili flakes, but I also add a few spoons of the brine from the red jalapeno bottle – it has some spice with tang to it.
They taste brilliantly with plain nachos, but they are even better with a packet of blue chips! And I assume they would be too with healthier crackers or toast. As an afterthought, they would also taste amazing on a toasted sandwich with a salty feta cheese or even good ol’ Britannia cheddar cheese – that’s IF there are any leftovers!
This salsa is perfect condiment to a Mexican platter, and great to serve in a starter platter.
- 4 mangoes, diced
- ½ onion, finely chopped
- 2 spring onion, chopped
- 2 green or red poblano peppers, chopped
- 8-10 red jalapenos
- ½ packet of Dominos red chili flakes
- Few spoons of brine from the jalapeno peppers bottle!
- Juice of ½ a lemon
- To Serve:
- Packets of plain salted chips, nachos or crackers
- Mix the ingredients gently and serve chilled with chips.
- Serve chilled with chips/crudites.