Cool, so I totally waited until the end of summer to share this very summery recipe. But in this one instance I am lucky to have climate change on my side and you will probably be able to make this well into April (gross, Lauren, distasteful).
Anyway, I love this, obsessively so and what started very frankly as a recipe for Dad’s Mango Salsa is now just a summer fruit salsa. Although I haven’t mixed fruits (I’m not a fruit salad fan) I have tried multiple and can confirm this works with most sweet stone fruits nearly past their prime (is mango a stone fruit!? OMG epiphany?)
Recipe as follows –
Go ahead and grab:
- 2 very ripe mangoes/ 2-4 peaches or nectarines
- ½ bunch of coriander (chopped)
- 1 fresh red chili or 1-1/2 tsp of chilli flakes
- A glug of sesame oil
- Juice of 1 lime
- Optional but also pretty great ½ diced Spanish onion
- Optional but v delicious a dash of fish sauce
- (flaky) salt
I like how I wrote optional like the other stuff is non-negotiable. Like all internet recipes please use this as a deliciously informative guide.
Let’s do this:
- dice chosen fruit into bite size chunks.
- Add the coriander, lime, onion, chili, and a teeny pinch of salt.
- Stir vigorously then taste
- Add dash of fish sauce, bit of sesame oil and stir
- Add more salt if required, but a little bit at time because there is no going back from there.
Serve with tacos or corn chips and enjoy my new favourite happy hour dish! With summer fruits nearing their end of season, I might have to think of a replacement – any suggestions?
PS nothing that throws off the white balance in photos more than yellow fruit on a white background – lessons learned!
Flaky salt works best as it adds a textural element and you can control its dispersion within the dish much better.