Mango Salsa

This Mango salsa is totally different from the tomato-based salsa. This requires no cooking and can be easily prepared in a jiffy.

Ever since the mango season started, I have been devouring varieties of this wonderful fruit. I thought its high time I made another simple yet  unique and a tasty dish before the mango season ends. So, here I am !
Any ripe mango can be used in this dish. Given a choice, I would always pick Alphonso mango. This time however, I tried it with the Baiganpally mango (a produce of Hyderabad). These are very big, sweet and juicy mangoes and have a very flat seed. 

I have added pitted black olives to give that extra zing and colour to the salsa.

The tomato based salsa (my earlier post) can be viewed here.

Ingredients:

Ripe Mango	1
Onion (chopped)	1 small
Green chilles (chopped)	1-2
Coriander leaves(chopped)	2tbsps
Juice of one lime	1 tbsp
Grated rind (zest)of lemon	1 lime
Pitted black olives  (optional)	6-7
Salt	As per taste

Method:

1. Wash, peel and dice the ripe mango.
2. Halve or slice the black olives.
3. In a bowl, mix all the ingredients (diced mango, chopped onions, chopped green chilies, chopped coriander leaves, lime juice, grated rind, sliced black olives and salt.
4. Serve it chilled after an hour.

Serves : 2

Baiganpally Mangoes

Mango Salsa (before adding black olives) with "Khakras"

Note:

• This can be served with any crispies  –  chips, tortillas or  khakras (a popular Indian (gujarati) snack made from wheat)
• I served it with “methi khakras” – it tasted delicious.