Mango Salsa

This salsa is a great compliment to fish dishes, like "Sea Bass Crusted with Moroccan Spices" I also listed on The Spice House website.

Mango Salsa Recipe

  • 1 large mango, peeled and cut into 1/4 inch pieces
  • 1/4 cup red bell pepper, chopped
  • 1 1/2 tablespoons fresh basil, finely chopped
  • 1 1/2 teaspoons red wine vinegar
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon sugar
  • 1 jalapeno, seeded and finely chopped
Preparation Instructions

Mix in medium bowl. Let stand at room temperature for 1/2 hour before serving, or refrigerate for no longer than 24 hours - it doesn't keep well.

Helpful Hints

For vegan salsa, make sure you use a vegan sugar like beet sugar or evaporated cane juice.


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