Servings: 2 People Ingredients:
2 firm small mangoes
2 medium sized tomatoes
1-2 chillis
1/4 red onion
1/2 cup freshly chopped coriander
1 tbl apple cider vinegar
2 tsp coconut sugar
Pinch salt
Salmon to serve
Method:
Boil the kettle then pour the water into a large bowl. Make a small cross in the bottom of each tomato and allow it to soak in the hot water for a few minutes until the skin peels off. Don't leave them in there too long or they will go mushy. Remove the skin then quarter it. Discard the seeds and dice.
Dice your mango and red onion approximately the same size as the tomato. That was my intention anyway. Finely chop the coriander, red chillis and onion then add them. Spoon in the vinegar, sugar, pinch of salt and combine.
Pour over a hot salmon steak and serve with brown rice.
Credits: Mango Menus
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