Food: Mango Salsa

Last year, I did the Whole30; 30 days of super clean eating by cutting out foods that cause bad reactions in the body. In the process, I found this fantastic app, full of paleo and Whole30 recipes called Nom Nom Paleo.

The Mango Salsa recipe I’m sharing with you today is from this app, but not one that I tried at the time. This one I tried last week when my brother’s lovely girlfriend, Chiara made it for dinner to accompany roast chicken and sweet potato fries. And it was perfect! It’s definitely worth making enough to have this as a side as opposed to a garnish as it’s just too good.

Mango Salsa

Makes 1.5 cups

1 medium mango, pitted and peeled and cut into a 1/4″ dice
1/4 medium red onion, cut into 1/4″ dice
1/4 jalapeño pepper, stemmed, seeded and finely chopped
1tbsp lime juice
1/4 cup of finely chopped fresh coriander leaves
1 tbsp extra virgin olive oil
Sea salt
Freshly ground black pepper

1. Mangoes aren’t like bananas – you can’t tell if they’re ripe by colour alone. Gently squeeze the mango, the flesh should depress slightly. Also, give it a sniff. Sweet, ripe mangoes should have a fruity fragrance.
2. Combine all ingredients and mix gently with a fork.
3. Spoon onto chicken, fish or whatever you fancy!


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