Mango, Chilli & Lemongrass Salsa
Submitted by happyzhangbo
Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.
YIELD
4 servingsPREP
8 minCOOK
0 minREADY
10 minThis is the condiment that makes everything taste alive.
Green mango (the unripe, tart kind) gets sliced paper-thin and tossed with minced lemongrass, red chili, garlic, and a squeeze of lemon juice. The result is a salsa with serious punch: sour from the green mango, aromatic from the lemongrass, and just hot enough from the chili to make you pay attention. It takes maybe 8 minutes to throw together and transforms grilled chicken, beef, or seafood from simple to spectacular.
Keep a bowl of this on the table and watch it disappear.
Kitchen Tips
- Use firm, unripe green mangoes for the right tart flavor (not sweet ripe ones)
- Slice mango and chili as thin as possible for best texture
- Only use the tender white and light green parts of lemongrass
- Adjust chili amount based on your heat tolerance
Ingredients
Directions
Combine thinly sliced green mango with thinly sliced small red chilli, finely chopped lemongrass, red onion, crushed garlic, lemon juice and salt.
Serve with Asian style dishes or with grilled or barbecued chicken, beef or even seafood.
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