Recipe by Jeremy & Jane Strode from Chefs Christmas 2009
4 ripe mangoes
2 small red chilli, finely chopped
1 cup coriander leaves, washed
1 small red onion, finely chopped
1 tbsp lime juice
Remove flesh from mango and cut into 1cm cubes. Roughly chop coriander and mix all ingredients together 10 minutes before serving.
Merlot, Pinot Noir and Chardonnay are the best wines to pair with Mango and Chilli Salsa.
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