Mango tango salsa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Red Onion; chopped |
| 1 | large | Ripe Mango; cubed |
| 6 | eaches | Plum (Roma) Tomatoes; seeded and diced |
| 3 | tablespoons | Lime Juice |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Black Pepper |
| 2 | tablespoons | Extra Virgin Olive Oil |
| 5 | eaches | Sprigs Fresh Coriander; chopped |
| 5 | eaches | Sprigs Italian Parsley; chopped |
Directions
MANGO SALSA
Chef Francisco Rivera of Galileo serves this jazzy salsa on greens with tender-sweet leaf-wrapped sea scallops. He marinates the scallops briefly with a sprinkle of olive oil, black pepper, chopped basil and garlic, wraps them in vine leaves and grills them on an oiled grill 3 minutes a side.
Mix ingredients gently and let sit several hoursto blend flavors.
Serve at room temperature. Excellent with fish.
From An Article: Mango Tango by Cynthia David in The Toronto Sun of 19 July, 1995.
Transcribed By: S. Lefkowitz
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