Mango Salsa

Hello Lovely,

Conch Salad is a MUST in the Bahamas and one of our local staples enjoyed by many around the world.  It can be a light, tangy and spicy treat in every spoonful with splashes of conch and diced vegetables.  For the vegans or vegetarians among us, there is a way to enjoy this dish without the conch but still capture the tangy but spicy flavor with a hint of sweetness.  Mango Salsa combines all of these flavors and places the emphasis normally used on conch to the chunky but sweet mango.

Mango Salsa

Ingredients

  • 2 large mangolas, peeled and chopped (half or fully ripened)

  • 2 medium/large limes , sliced and squeezed

  • 1 scallion stem, minced

  • 1 medium yellow onion, minced

  • 1 jalapeno, minced

  • 1 medium scotch bonnet, minced (optional)

  • Sea Salt and Black Pepper to taste

Directions:

Place all items in a bowl and mix well. Cover in an airtight container or with saran wrap and let sit in the fridge for 1 – 2 hours to allow the ingredients to max and increase the flavor.

Note: If you prefer a more spicy taste, add ½ tsp. of red pepper flakes to the mix before place in the fridge.  

A more ripened mangola adds a sweeter taste and softer texture.

I’ve enjoyed eating this as a refreshing appetiser and as a topping for grilled chicken, pork kabobs or other meat dishes.  You can use this recipe to accent your next entrée or dinner party!

Do you prefer a spicy or sweet mango salsa? Which dish would you top the salsa with?

XoX,