Steven Vranian’s Mango-Chili Salsa



  • 4 mangoes, peeled, sliced, cut into ½-inch cubes
  • 1 medium red onion, peeled, finely chopped
  • 2 fresh serrano chilies, stemmed, seeded, finely chopped
  • 1 fresh red chili, stemmed, seeded, finely chopped
  • ¼ cup peanut oil
  • 2 tablespoons water
  • 1 cup fresh mint leaves
  • ¼ cup fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper


Put the chopped mangoes in a mixing bowl.

Mix the onion, chilies, oil, and water in a pot. Cover and cook over very low heat until the onion is transparent, about 10 minutes. Do not let the mixture brown. Cool and add to the mango.

Blanch the mint leaves in boiling water for 1 minute. Cool in ice water, drain, squeeze dry, and finely chop. Add to the onion and mango mixture. Stir in the lime juice, salt, and pepper. Let sit for 1 hour before serving.