Mango and red capsicum salsa

Cooking Fish Mango and red capsicum salsa

The slightly sweet, fresh flavours of this salsa makes it a match for lighter dishes such as grilled chicken breast, grilled pork cutlets, or barbecued fish or prawns.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the mango, capsicum, onion and mint in a medium bowl.
  2. Whisk together the lime juice, oil, mirin and ginger. Add to the salsa and gently toss to combine. Set aside for 10 minutes before serving to develop the flavours.

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2 firm ripe mangoes, stone and skin removed, diced
1 small red capsicum, seeded, diced
1/2 small red onion, finely chopped
1/4 cup chopped fresh mint
1 tbs lime juice
2 tsp mirin
1 tsp finely grated ginger

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Fish
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