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Mango Salsa

Mango Salsa
Cooking Time:
Imperial (US)
  • 2 mangoes, red or yellow variety
  • 2 tbsps minced red onion
  • 1/4 cup chopped cilantro
  • 2 tbsps Green Mole Sauce
  • juice of half a lime
  • 1/8 tsp salt

Make the Green Mole Sauce (see recipe). You can make this days ahead - it keeps well in the refigerator.

Peel and cut the mangoes off the pit, cutting the mango into small, 1/2" chunks. It is best to do this over a bowl to catch the juice as you cut.

Add the rest of the ingredients and toss to mix. Let stand at room temperature or refrigerate until ready to use. Serve the salsa at room temperarture.

Recipe by Jane O'Riordan
Terre Rouge and Easton Wines
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