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Mango and coriander salsa
Preparation info
- Makes approximately
350 g
- Difficulty
Easy
- Ready in
45 min
Appears in
Published 1999
This tropical salsa is delicious served with grilled scallops or fish kebabs as pictured.
Ingredients
3 2 3 tablespoons
Method
- Peel the skin from the mangoes, using a small paring knife. Slice down either side of the stone to release the flesh. Cut the flesh into even-sized cubes and place in a small bowl.
- Add the spring onion and fresh coriander to the bowl and season with freshly ground black pepper. Stir to combine and add the lime juice and ginger, to taste. Cover the bowl with pla
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