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Great served with Grilled fish


  • 1/2 cup finely-chopped red onion
  • 2 mangoes , peeled and diced small
  • 3 Tbsp. fresh lime juice, or to taste
  • 1/2 cup finely-minced fresh cilantro leaves
  • 11/2 Tbsp. rice vinegar, or to taste


  • Place chopped onion in a heatproof bowl and add boiling water to cover.
  • Let stand for a few minutes.
  • In the meantime, mix fruit and juice in a large bowl.
  • Add cilantro and vinegar and mix well.
  • Drain onion and add to fruit mixture, mixing well.
  • Taste, adding more vinegar and/or juice if desired.
  • Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days.

Categories: Fruit  Fruity  North American  Salsa  Spicy  Sweet  Tangy 
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