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Mango salsa

I learned how to cut up a mango from a Hercule Poirot TV mystery. If it's firm you can try to peel it, but Poirot's method is far less messy when the mango is very ripe. 

Hercule Poirot: The Theft of the Royal Ruby 

Forward to 4:25 for how to slice a mango.


1 mango

1/2 onion, red or white, finely sliced

1 garlic clove (optional), minced or put through a garlic press 

1 jalapeno, minced (optional) - omit the seeds to make the salsa less spicy

2-3 tablespoons fresh squeezed lime juice

A few tablespoons of chopped cilantro leaves

Salt & pepper to taste 

Note the raw garlic will lend spiciness, so you may want to reduce how much garlic or jalapeno you put in. 


Mix everything together! Leftovers will the next day will have time for the garlic and jalapeno to infuse the mango. 

Use with: 

Fish, chicken, or with nachos!

Photo: Not mango salsa, but pineapple salsa!


  • Simply Recipes' Mango Salsa adds cucumber and suggests avocado. 
  • Add chopped tomato. I can eat tomatoes with anything. 
  • Mint might be interesting instead of cilantro.
  • For pineapple salsa, substitute pineapple for the mango. Pineapple bought in Canada tends to be acidic (I pine for Caribbean pineapple!) so add less lemon juice. 


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