Awesome mango salsa

Continuing on with a Mexican theme, a big challenge is that some in our household love fish, while others are less keen... You know the situation :-) To liven up the prospect of fish (or the "horror" of fish tacos), a side of mango salsa is well worth trying. It is also a great side dish for chicken. We have also tried it with pineapple and nectarines (after being seduced by the beautiful tray of nectarines in season, without thinking about how we would eat 3 kilos before the fruit flies got to them) instead of mango. It turns out the winner for us is mango, with pineapple a close second, but see what you think.

Serves: Enough for 6-8 as a garnish

Time to prepare/cook: Approximately 10 to 15 minutes to prepare; plus 15 minutes to rest before serving

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Ingredients

• 1 mango diced into small squares (not mashed)

• 2 small/1 big spring onion(s) or 1/2 red onion chopped fine

• 3/4 red pepper chopped fine

• Handful of coriander (fresh), torn roughly

• 3 teaspoons finely grated fresh ginger

• Juice of 1 lime

• 1 teaspoon crushed garlic

• 1/2 teaspoon paprika

• 2 tablespoons good olive oil – could also substitute with sesame oil or coconut oil for a twist in flavour

• 6 slices jalapeño (from a good brand jar), chopped finely

Method

• Put all the ingredients into a mixing bowl and mix gently with a spoon (so you do not break down the mango pieces too much) until they are well combined

• Let the salsa rest for 10 to 15 minutes at least before serving to let flavours combine

• Serve with fish/meat as an accompaniment