Mango Salsa

Preparation info

  • Difficulty


  • Makes

    1 cup

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This condiment is different from a chutney in that it isn’t cooked and the mango isn’t sweetened.


  • 1 large green mango, peeled
  • ½ teaspoon coarse salt, or to taste
  • ½ Scotch bonnet pepper or other hot red chili pepper, stemmed, seeded, and finely chopped
  • Freshly ground black pepper to taste
  • 3 cloves garlic, finely chopped
  • 1 tablespoon coarsely chopped shado beni or cilantro leaves
  • 1 tablespoon fresh lime juice


  1. Grate the mango using the large holes of a box grater. Place mango in a bowl and stir in the remaining ingredients. Cover and chill for 1 hour.
  2. Serve as a condiment with rice dishes and stews. Store in a sealable glass container in the refrigerator for up to 1 month.