We’ve done a few similar recipes on this site already, including the melon pineapple salsa, the mango salsa, and even the recent pork chops with warmed mango chutney. Where this one departs from the first two is the exclusion of any hot chiles (and obviously no pineapple or melon either). The differences with the latter recipe are a bit more subtle – serving it raw rather than cooked and replacing the harsher red onions (which mellow when cooked) with milder scallions. This mixture is good fresh, but reaches its true potential when left to sit in the fridge overnight so that the flavors can combine more fully.
Gather Up:
- 2 fresh ripe mangoes, peeled and cut into 1/2″ cubes
- 1 red bell pepper, cut into 1/2″ pieces
- 6~8 scallions, chopped
- ~1-1/2″ piece fresh ginger, peeled and minced
- juice of 1 lime
Here comes the hard part… Get everything cut up and combined in a medium serving bowl. Pour the lime juice over it all, then stir to mix well. Cover and refrigerate overnight, stirring once more before serving.
Purely Primal 
“To live is the rarest thing in the world. Most people exist, that is all.” -Oscar Wilde
This looks simple and delicious. I like that it has no hot peppers in it. I’m not a big fan of hot and spicy. This is one I have to try!
Rivki @ Healthy Eating for Ordinary People
I know the hard part…not eating all the mango while you cut up the rest of the ingredients!
Also, what is the pest way to peel ginger?
Yes – certainly that is a challenge. I usually end up sneaking a few pieces while cutting it up.
As for the ginger – I cut off a piece the size I want, then set the flat end down on the cutting board and simply shave down the sides with the knife. Then, if the piece I have was the “end” or is wrinkled a little from being in the fridge for a while, I’ll lay it flat and cut that end off after shaving the rest. Next, I’ll cut into thin slices with the grain (lengthwise), stack those and cut again into strips with the grain, and finally cut those across the grain to end up with the little minced pieces.