Mango -The king of fruits has made a great entry to our house this season. All we can think of is mangoes, as a fruit, in desserts, in breads and in chutneys but this Mango Salsa is my favourite – goes great as a dip with nachos as well as grilled chicken or fish – or have it just by itself – that’s how I like it!
So I am doing the blogging marathon yet again with Valli and I really hope this time round I am able to finish it… the last time I had to give up right after the first post as Ojas fell sick followed by myself 🙁 Valli has some brilliant themes and for the first week, I have selected cooking with one ingredient – Mango. This Mango salsa that I came up with is so versatile it can be paired with anything like I said – the taste of the tangy sweet mango with the combination of the rock salt and green chillies just take it to another level of gastronomical bliss!
I always love dips and condiments of any kind – they can be used as dips for a quick get-together or spread across toast, or a paratha – the list of possibilities is just endless. This season, when I started my usual experiments with Mango, I thought of combining the sweetness with some chilli and rock salt, a la a martini and the result was really mindblowing.
I’ve served this dish in parties, and for family get-togethers alike, along with different types of cuisines so the adaptability factor is really good, and that helps, right, when you’re planning a nice sit-down menu? Coming back to the Mango Salsa, this recipe is super easy to make, with just about five main ingredients. If you want some variations to this recipe, all you have to do is add in some chopped cucumber or some red bell peppers to give you that extra crunch!
Mango Salad with Brussels Sprouts and Fennel