Mango Salsa

Mango Salsa
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  • 2 mangos, cubed
  • 2 green onions, thinly sliced
  • 2 tbsp red onion, finely chopped
  • 1 Thai chili, finely chopped
  • 3 tbsp parsley, chopped roughly
  • 2 limes, juiced
  • Salt and pepper to taste.


  1. Combine all ingredients in a bowl and add alt and pepper to taste. Chill for 20 minutes before serving.


To cube a mango:

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Slice the mango in three pieces.

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Score the flesh of the mango in both direction to make cubes.

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Invert the peel so you have a hedgehog appearance.

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Cut the pieces away from the peel. Place in bowl.

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Thinly slice the green onions. I like to add a bit of the green leave of the onion anytime I cook with it.

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Finely chop the red onion.

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Seed and then finely chop the pepper. Remember to wear latex gloves when working with hot peppers. They can burn the skin. Do not get in eyes!!!

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Coarsely chop the parsley.

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Squeeze the juice out of 2 limes. The best way to get the most juice is to first roll the fruit firmly across the cutting board. (That’s my hand.)

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Then slice in half.

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Now squeeze each half with all your might turning it in your hand 90 degrees each squeeze.  See the power!!!

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Combine all ingredients in a bowl and add salt and pepper to taste.

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Chill for 20 minutes before serving.

Mango Salsa



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