- 1 ripe mango, chopped
- ½ small red onion, diced
- 2 tbsp fresh coriander leaves, chopped
- 2 tbsp fish sauce
- 1 small red chilli, deseeded and chopped
- 1 large lime, juiced
Chop the onion and mango, and put into a mixing bowl.
Add the chilli to the mixing bowl, either a half or full chilli, depending on how hot you like it.
Add the lime juice.
Add the fish sauce and mix the ingredients together well.
For the best flavour, let the salsa rest for 10 minutes or longer. At this stage it can be kept overnight in the fridge.
Finally, chop and sprinkle in the coriander just before serving.
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