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Spicy Mango Salsa

Ming says: I'm a huge fan of salsa—and this mango salsa has to be at the top of my list. Sweet, fragrant mango is a perfect match for the heat of sambal, and ginger adds a second spicy layer.

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To dice the mango, first cut the fruit horizontally on both sides of the pit. (Reserve the remaining piece with the pit.) Using a large tablespoon, scoop the flesh from the skin of both halves. Keeping the slices stacked, slice the flesh horizontally, then cut vertically through the stack to dice the flesh. Cut the flesh from the pit on the remaining piece and, as best you can, repeat the dicing procedure. As this can be tricky, I often buy an extra mango to get a whole mango's worth of diced flesh; whatever "extra" mango is left I eat.

To extract maximum juice from a lime or lemon, first roll the fruit under your palm on a hard surface.

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Angus Hughson

Chardonnay, Riesling and Dessert Wines are the best wines to pair with Spicy Mango Salsa.


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