1 ripe mango, peeled
2 tablespoons finely diced red onion
1 tablespoon finely chopped cilantro
2 slices canned pineapple, well drained and cut into 1/2-inch cubes
1 tablespoon fresh lime juice
1 generous tablespoon finely diced red bell pepper
1/2 tablespoon fine sea salt
1/4 tablespoon freshly ground black pepper
Procedure:
Cut into the mango to locate the position of the flat pit. Cut downward vertically on either side of it to release the flesh; then cut the mango into 1/2-inch cubes. Trim and cube any remaining flesh from the pit, and discard the pit. In a bowl, combine the mango with all the remaining ingredients, and taste for seasoning. Cover and refrigerate until serving time, up to 4 hours in advance. You may have some salsa left over; it will be fine the following day, but any longer and it will begin to get mushy.
Recipe Type: Authentic2 tablespoons finely diced red onion
1 tablespoon finely chopped cilantro
2 slices canned pineapple, well drained and cut into 1/2-inch cubes
1 tablespoon fresh lime juice
1 generous tablespoon finely diced red bell pepper
1/2 tablespoon fine sea salt
1/4 tablespoon freshly ground black pepper
Procedure:
Cut into the mango to locate the position of the flat pit. Cut downward vertically on either side of it to release the flesh; then cut the mango into 1/2-inch cubes. Trim and cube any remaining flesh from the pit, and discard the pit. In a bowl, combine the mango with all the remaining ingredients, and taste for seasoning. Cover and refrigerate until serving time, up to 4 hours in advance. You may have some salsa left over; it will be fine the following day, but any longer and it will begin to get mushy.
Recipe Author: Palm Restaurant
Restaurant: Palm Restaurant
Source: http://www.bluelilydesign.com/images/large/PALM_Fish_PressKit.pdf