Kelly and I have always liked mango and we have tried many Mango Salsa recipes. It reminded us of the Caribbean. So when we brought our 41 ft Lagoon Catamaran we named her Mango and our dinghy is named Salsa
1 each Mango
½ large Red Bell Pepper
¼ Red Onion
¼ Scotch Bonnet Pepper
¼ cup Fresh Cilantro-minced
1 Lime juiced
A Splash of Olive oil
Kosher Salt or Sea Salt
Black Pepper
Wash all Vegetables and Fruit before you start.
1. One Ripe Mango
The Mango has a long oval seed. Cut along each side of the seed.
There are a few ways to cut a mango once you have the two sides.
You can scoop the mango meat out with a large spoon or use a paring knife and hold the half mango in your hand and score the mango just to the skin in on direction, turn the piece of mango 90* and score it again and then scoop it out.
NOTE: You can also use the Mango as a decoration when you score it and reverse the mango so that the Mango looks like a flower. I have done that a lot for Fruit tray presentations. In fact Chef David Bell taught me that, years ago. We both worked at Le Cordon Bleu Portland at the time.
NOTE: If the Mango isn’t as ripe as you would like it add a little sugar to it in the bowl and it will bring out the juice and sweetness of the mango.
Dice the Mango into the size you would like it. Small ¼ inch cube, medium dice ½ inch cube is good. Add to Bowl.
2. ½ large Red Bell Pepper
Cut the Red Bell Pepper in half, with your knife take out the cord, seeds and the white membrane.
Slice the Red Bell pepper length wise ¼ inch in width, Turn the Bell pepper and cut again into ¼ inch cube.
Add to the bowl.
NOTE: REMEMBER TO WASH THE CUTTING BOARD AFTER EACH DIFFERENT ITEM.
3. ¼ Red Onion
Cut the ends off the onion and peel the skin off. Slice lengthwise in half
Check to make sure it’s not sprouting on the inside. If it is remove the sprout.
Slice the onion into ¼ inch slices and then turn the onion and cut again into ¼ inch cubes.
Add to bowl.
NOTE: We live in Red Hook, St Thomas on our boat. The produce comes from the States on big container ships, it isn’t always the freshest produce but we have learned to make do with the product we have.
4. ¼ Scotch Bonnet Pepper
Quarter the pepper lengthwise, cut ¼ of the pepper in strips, mince
NOTE: I take the seeds and membrane out because I don’t want to have it too hot. You could put more in if you like. The Scotch Bonnet is the sister to the Habanero pepper. It is used a lot here in island dishes.
5. ¼ cup Cilantro
Take all the long stems off and mince the Cilantro leaves. Mince
Add to bowl
NOTE: Wash the cilantro and wrap in paper towels to dry before mincing. Use a very sharp knife so you won’t bruise the leaves.
6. 1 Lime juiced
7. Kosher Salt and Black Pepper to taste
8. Splash of Olive oil for shine
9. Stir to combine
10. Serve with chips, grilled mahi mahi, roast pork, grilled chicken or just eat it right out of the bowl! Enjoy!
