This mango kiwi coriander salsa is so tasty I actually have it as a starter and dessert. A bit salty, a bit sweet and very refreshing, this goes well with fish, chicken or nachos and will make your table décor look alive with so many intense and beautiful colours!
A couple of weeks I went to my foodie friend Anne’s goodbye party. She traded Edinburgh for sunny San Jose, in Costa Rica. For her ‘leaving do‘, as she called it in a very British way she made traditional Costa Rican ceviche and this absolutely delicious salsa.
I promise the recipe for the ceviche will follow very soon, yet, you don’t need ceviche to enjoy this salsa. I, for one, had this, and only this for lunch. As a starter, main and dessert. Because it’s soooooo tasty! (I am now trying to imagine the taste with my imaginary tastebuds.)
[later edit] Here is the recipe for the ceviche, so you can totally impress whoever you’re cooking for!
Just try it out! Here’s the recipe:
- 400g ripe mango (I buy frozen mango chunks as they tend to be more ripe)
- 5 kiwi fruits, cut in cubes
- juice from 1 lime
- 1 large handful of fresh coriander, chopped finely
- 1 small red onion, diced very finely
- 1 red bell pepper, chopped finely
- 1 red chilli, chopped finely
- 1 tsp freshly ground black pepper
- 1 tsp salt
- Ok, this could not get any easier. Simply mix all ingredients in a bowl. Ideally, chill it in the fridge for about 15-20 minutes before serving it
- Tip 1: I really rarely find really ripe mango. Ripe mango is very soft when you touch it, and its skin is red-orange. I prefer buying the mango pieces frozen, because the chances of the fruit being ripe are actually higher. Also, it's cheaper! 😉
- Tip 2: If you wish to turn this into a main dish, add some rocket salad and a carb to it. I would add quinoa or wild rice.
Love, happyholism and nom-nom,