Summer Mango Salsa

Summer Mango Salsa


  • 2 ripe organic mangoes, diced
  • 2 organic Lebanese cucumber, diced
  • 1/2 cup red capsicum , diced
  • 1/2 cup charred grilled organic corn kernels 
  • 1/4 cup fresh organic coriander, chopped
  • Juice of 1 organic lime
  • 1/2 teaspoon organic ground cumin
  • Salt and pepper to taste


    Prepare the Ingredients:

    Peel and dice the ripe mangoes.Dice the cucumber and red capsicum into small, bite-sized pieces.f you haven't already, char and grill the corn, then cut the kernels off the cob.

    Combine Ingredients:

    In a large mixing bowl, combine the diced mangoes, cucumber, red capsicum, charred grilled corn, and chopped coriander. Add Lime Juice and Cumin Squeeze the juice of one lime over the mixture. Sprinkle 1/2 teaspoon of ground cumin over the salsa. Season the salsa with salt and pepper to taste. Adjust the seasoning as needed.Gently toss all the ingredients together until well combined. Ensure the cumin is evenly distributed.

    Chill (Optional):
    If time allows, cover the salsa and let it chill in the refrigerator for about 30 minutes.

    Serve: Once chilled, give the salsa a final stir and taste for seasoning. Adjust with more salt, pepper, or lime juice if necessary.
    Serve the mango salsa as a side dish or topping for tacos or whatever your heart desires
      The addition of cumin brings warmth and depth to the salsa, complementing the sweetness of the mango and the freshness of the other ingredients. Adjust the amount of cumin based on your preference for spice and flavour intensity.