Salsa with Mango and Corn

    Salsa with Mango and Corn


    16 people made this

    A lovely salsa that combines mango and corn with three fresh chillies. Serve over barbecued meat or fish.

    Serves: 8 

    • 3 chillis, adjust to heat preference
    • 1/4 cup coarsely diced red onion
    • 1 bunch coriander, diced
    • 2 small tomatoes, diced
    • 3 tablespoons rice vinegar
    • 1 tablespoon olive oil
    • 1 mango - peeled, seeded and diced
    • 1/2 cup diced green capsicum
    • 1/2 cup fresh corn kernels
    • 1/4 teaspoon ground cumin
    • 1/2 teaspoon white sugar
    • 1 pinch salt and ground black pepper, to taste

    Preparation:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour20min 

    1. Remove the stems from the chillies and place them (including seeds), the red onion, half the coriander and half the tomatoes into a food processor; process until smooth. Pour in the rice vinegar and olive oil; pulse until smooth.
    2. Stir together the remaining coriander, the remaining tomatoes, the mango, green capsicum, corn, cumin and sugar in a medium bowl.
    3. Stir in the chilli mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate