Recipe

Thai mango salsa

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Photo by KitchenLittle

This recipe was entered in the contest for Your Best Condiment
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KitchenLittle's Notes: With summer's rich bounty of fruits, the onus is on me to dream up new ways to use the fruit. Munching on them alone is fine, but some fruits, like mangoes, beg to be gussied up. Per my husband...
With summer's rich bounty of fruits, the onus is on me to dream up new ways to use the fruit. Munching on them alone is fine, but some fruits, like mangoes, beg to be gussied up. Per my husband's request, it's usually in the form of mango chicken — a quick stir-fry of chicken, onions and garlic, topped off with mangoes, cilantro and lime juice, served over jasmine rice. But it's hot. Dreadfully so. And so, along the lines of sweating out the heat with heat, I bring you Thai mango salsa.

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Makes about 2 cups

2 fresh mangoes Ask a question about this ingredient

1 red Thai chili, sliced very thing Ask a question about this ingredient

3 stalks of Thai basil Ask a question about this ingredient

1/4 medium red onion, diced Ask a question about this ingredient

juice of one lime Ask a question about this ingredient

salt to taste Ask a question about this ingredient

Pull the leaves from the Thai basil stalks and give them a rough chop. Combine mango, chili, Thai basil leaves, onion and lime juice in a bowl. Add a pinch (or two) of salt to taste. Best to let sit around in the fridge for a few hours so the flavors can get to know one another.
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I've eaten this with tortilla chips, over chicken, pork and fish, or on top of a big leafy salad. And with a spoon!
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2 Comments on Thai mango salsa

pauljoseph added about 1 year ago

usually we make with raw mango and add a spoon of coconut oil

AntoniaJames added about 1 year ago

Mmmm, yumm. I made mango salsa all summer for my older son (now back at college, alas) . . . . very similar to yours, but I added a touch of strawberry-infused white wine vinegar (I make my own vinegar, and infusions), a Persian cucumber or two for crunch, and a healthy pinch of freshly roasted whole cumin seeds. The last ingredient might make it less "Thai," but my son absolutely loved the stuff. He'd stir it into brown rice with chunks of leftover chicken or wok-fried tofu, and eat it at room temperature for lunch, as often as he could. Great recipe. And gorgeous photo!!