Fresh Mango and Cu­cum­ber Salsa


1 small red onion, very thinly sliced

2 ta­ble­spoons lemon juice 1 tea­spoon caster sugar 1 firm but ripe mango, peeled ½ small tele­graph cu­cum­ber 1 long red chilli, thinly sliced sea salt

Put the onion in a heat­proof bowl and cover with boil­ing wa­ter. Give it a quick stir then drain well. Place back in the bowl and stir through the lemon juice and sugar. Set aside, stir­ring oc­ca­sion­ally un­til the onions are pink.

Slice the flesh off the mango and cut into small dice. Place in a bowl. Halve the cu­cum­ber and scrape out the seeds. Cut the flesh into small dice and com­bine with the mango.

Drain the onion and place on kitchen tow­els to re­move ex­cess liq­uid. Gar­nish the salmon as per the recipe above. MAKES 1 ½ CUPS

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.