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I have to be honest. We’ve had a very large mango tree bearing fruit in our backyard since we moved in about 5 years ago. And I had never tried one. Yep. Not one. Of all the hundreds to grow, mature then fall off onto the driveway – i’ve never had one. Stupid really. Our gardens should be the first place we turn to for fruits, vegetables and even eggs – but we usually trust the beige supermarket food with layers of pesticides rather than the simple food growing naturally in our backyards. I guess I was worried about black spot, bugs and it tasting nasty. Finally I tried one and I was pleasantly surprised! Of course, they will never be as perfectly sweet as the storebought variety – many fruits and vegetables – yep even carrots – have been bred to have much more natural sugars in them than their ancestors; but it was still delicious, and they will suit savoury dishes well because of the zesty tang they have.

So onto Curry Night! I have to admit, I’ve tried mixing my own spice blends for curries, and think it is something best left to the experts. Sometimes it works, but mostly my blends are a little weak or unbalanced. I just try to find the more authentic spice mixes. So, no curry recipe for you guys, just the Mango Salsa recipe!

I’ve been making this salsa for a couple of years, and it goes well with heaps of things. We’ve had it with Chicken, fish and even Crocodile! It really balances out the heat of curries. It can also be used as a marinade – just blend it up with a stick blender and marinade chicken wings in it, cook the wings in the oven, then serve with some fresh mango salsa.

Ingredients

1 mango, chopped
1/3 small red onion, very finely diced
1 tomato, finely diced
Long Red Thai Chilli – membrane and seed removed if desired, and very finely chopped
Splash of vinegar (I used Rice Wine Vinegar – great taste!)
Splash of Olive Oil
Salt
Pepper

Method

Mix all ingredients in a bowl, and serve.