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Amanda Evans

Festive Buffet Ideas-Mango Salsa

Wednesday, 13 November 2013  | 

 

 

Well-the holiday season is gradually appearing on the horizon! 

Are you starting to notice recipes and ideas that catch your eye for holiday entertaining?

Buffets are a favourite way to serve food on many occasions,especially when preparing for extra guests.

So here is a festive ,tangy salsa recipe that will compliment a host of  hot or cold dishes and add a ' zing' to your buffet table! 

 

 

Ingredients

2 ripe mangoes
1/2 red pepper-small diced
1/2 red onion-small diced
1/3 cucumber-small diced

1/2 red chilli-finely chopped
Small knob of fresh ginger-peeled and finely chopped or pounded
1 garlic clove- crushed
1 teaspoon light brown sugar
Juice of 1/2 lime
1 tablespoon extra virgin olive oil
Salt and pepper
Riped coriander or mint leaves

Preparation Instructions

So-I prepared myself with a sharp knife and my favourite Olive Wood Chopping Board.

1. Peel the mangoes and slice the flesh away from the stone. The slices will be different shapes and sizes but try  to keep the thickness of the slices as similar as possible. You will then be able to cut  them into more evenly sized pieces.

 

2. Prepare the pepper,onion and cucumber by cutting into small cubes.Everything should be roughly the same size as the mango and each other.
3. Peel and slice the ginger,cut into small pieces and then to release the fragrant juice,squash with the handle of a heavy knife or with a pestle.
4.Peel and crush the garlic, again with a mortar of knife as the best way to release the flavoursome juices,but using a garlic crusher is fine too.
5.De-seed the chilli,slice and chop finely and for good measure I give it a little squash with the pestle too!

 

 

5.Place the prepared fruit, vegetables and spices into a bowl.
6.Add the rest of the ingredients,adding some ripped coriander or mint leaves or you can just use them for  the garnish if you prefer.
7.Gently turn all the ingredients together in the bowl.Check for seasoning adding salt and pepper as required.
8. I prefer to leave the salsa to stand at room temperature for about an hour ,to give all the flavours time to infuse together.

 

 

Serving Suggestion

Although the mix of ingredients may seem a little unusual compared to more commonly known salsa's like tomato or avocado,I think it's a really versatile alternative that could compliment a variety of dishes.

I serve this salsa with grilled pork,salmon or chicken.The fresh ingredients,sweet, tangy,slightly spicy flavours go really well with rich,well flavoured marinades and can really compliment meat and fish cooked in spicy marinades. Try serving the salsa with jerk chicken,Cajun salmon or BBQ'd  pork steaks or ribs!

I love adding this salsa to a pitta pocket stuffed with grilled vegetables or falafel and  topped off with a dollop of hummus!

It makes a really nice change for  serving with cold meats on a buffet alongside a crunchy,creamy bowl of home made coleslaw!

 

In the picture above I've served the salsa in a Terracotta Tapas Dish,as the colours of the dishes in this range really make the colours of the salsa stand out!

The little Olive Wood Spoon adds a nice little natural touch in place of a metal spoon.

 

This however is one of my favourite little dishes to serve salsa's in. A traditional,Spanish Terracotta Pan with it's gorgeous little handle.It's just perfect for serving salsa's!

I'd love to know if you try out this recipe for your next buffet spread!

If you decide to give it a go-why not post me a picture on the Table Treasure Facebook page or tweet me @tabletreasure and share what you served it with!

 

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