Mangoes are an excellent source of Vitamin-A and flavonoids like beta-carotene and alpha-carotene. In addition they are a rich source of potassium, Vitamin-B6, Vitamin-E and Vitamin-C. No wonder they are often referred to as a “super fruit”.
Here’s a simple recipe taking advantage of the goodness of mangoes and the tastiness of habanero chilies.
2 fresh mangoes
¼ teaspoon fresh habanero chilies (seeded and diced fine)
3 tablespoons red bell pepper (diced fine)
2 tablespoons white onion (diced fine)
1 ½ tablespoons fresh cilantro (diced fine)
2 teaspoons fresh lime juice
½ teaspoon salt
Remove the skin and seed from mangoes. Puree enough fruit in a blender to provide ½ cup mango pulp and cut enough mango for another ½ cup diced mango.
Remove the seeds from habanero and dice finely. Note: when removing seeds, use gloves if necessary and wash hands thoroughly afterwards.
Place all ingredients in a bowl and stir to mix well. Cover and let sit for 1 hour to allow flavors to blend. If salsa is too thick, add a small amount of water.