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.
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
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?