Name: Mango-Mint Salsa
Yield: Makes 3 to 4 Cups; Serves 4 to 6
Cuisine: United States
Ingredients: 2 tablespoons light brown sugar, or more to taste; 1 pound ripe mangoes; 1 medium-size cucumber, peeled, seeded, and cut into ¼-inch dice; 1 to 3 jalapeño peppers, seeded and minced (for a hotter salsa, leave the seeds in); 1 tablespoon minced candied ginger or peeled fresh ginger; ½ medium-size red (bell) pepper, cored, seeded, and cut into ¼-inch dice; 3 tablespoons fresh lime juice, or more to taste; ½ cup finely chopped scallions, both white and green parts; ¼ cup chopped fresh mint

Preparation info

Makes 3 to 4 Cups ; Serves
4 to 6

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

When buying mangoes, look for heavy, unblemished fruits. Let them ripen at room temperature until squeezably soft and very fragrant. Many (but not all) varieties turn red when ripe, so you really need to judge ripeness by smell and touch. If you have sensitive skin, wear rubber gloves when handling mangoes: The sap can cause a poison ivy–like reaction. This salsa is delicious made with other fruits, such as peaches, nectarines, or melons, and is a perfect companion to poultry or seafood. No