Tropical Mango and Macadamia Salsa with Tomatoes and Lime

Preparation info
  • Makes about

    250 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

South Seas flavours inspired this tangy, sweet and crunchy salsa. It all came about when I was researching an article on tropical foods and the trend throughout America’s urban areas towards these sun-drenched flavours. I soon found limes, mangoes and macadamia nuts sneaking into nearly everything I cooked. It was madness; this salsa is a culinary souvenir.

Try it spooned on to a hearty, meaty fish such as fresh tuna, simply grilled.