Cover Story

Take a dip: Mango salsa is sweet, sour and spicy

By Jennie Pollock

ROCKFORD WOMAN

Apr 25, 2008 @ 09:25 AM

I miss working nights — only because I used to watch Ming Tsai on the Food Network with my husband at 3 in the morning.

He’s a creative fusion chef who created this salsa recipe, great for a fresh approach this spring.

His advice: Choose mangos that smell fragrant and sweet, and yield slightly to the touch.

Jennie Pollock, who also likes tomato and cranberry salsas, would love your recipes at jpollock@rockfordwoman.com.

Spicy Mango Salsa
  5 large, ripe mangos, peeled and cut into 1/4-inch dice
  2 medium red onions, cut into 1/4-inch dice
  2 red jalapeños, stemmed and minced
  1 tablespoon peeled and minced fresh ginger
  2 tablespoons sambal or hot pepper sauce
  1/3 cup fresh lime juice (from 6 to 8 limes)
  Kosher salt and freshly ground black pepper to taste

In a large, nonreactive bowl, combine the mangos, onions, jalapeños, ginger, sambal and lime juice, and blend gently. Season with salt and pepper. Makes 6 cups. Lasts 1 to 1 1/2 weeks, refrigerated.