City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Mango Salsa

Sept/Oct 2014

from Julie Van Rosendaal

Sweet-tart mangoes make a salsa worthy of loading onto a fish taco. With a kick from purple onions and jalapeños, it’s also delicious on grilled chicken.

2 mangoes, peeled, pitted and finely diced

1/2 c. chopped fresh cilantro

1/4 c. finely chopped purple onion

1 jalapeño, seeded and minced

juice of half a lime

Stir everything together and let it sit for half an hour or so to allow the flavours to blend.

Makes about 2-1/2 cups.

Appetizers, Starters and Breakfasts