In India, Mangoes are considered the king of fruit. We had a couple of mango trees in our backyard when I was growing up, but I liked climbing the trees far more than I liked eating the mangoes, mainly because I'm someone who likes my fruit crunchy.
Many years later, at a little bistro in Paris that S & I ended up at quite by accident, we tasted a most excellent Mango Salsa as a side for Duck Confit. We tried to reproduce that salsa and this is what we came up with...
Ingredients
- 1 ripe mango (it needs to be sweet, in the US this is sometimes considered overripe)
- 1 small shallot (optional, skip if you don't like the taste of raw shallots)
- ¼ cup cilantro leaves
- 1 tsp cilantro seeds
- 1 tsp chilli flakes
- 1 tbsp lemon juice
Procedure
- Roast the cilantro seeds in a pan on medium-low heat until you can smell the aroma
- Transfer the cilantro seeds to a mortar to cool
- Dice the mango into a salad mixing bowl (instructions available here)
- Add chilli flakes to the mango
- Dice the shallot (instructions here) and add to the mango
- Chop up the cilantro leaves and add to the mango
- Now crush the roasted cilantro seeds with the mortar & pestle. You can use the back of a spoon on your cutting board as well, but that's harder. Do NOT turn it to a powder.
- Add the crushed cilantro seeds to the mango
- Add lemon juice
- Toss & serve
This salsa goes well with spicy tacos or a fatty dish like duck confit. Even great on its own. They have a little spice of their own, but are mostly sweet, and the freshness of the cilantro and mango provides a great accent for the rest of your meal.