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.
- 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.