Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Red Onion; chopped
1 lg Ripe Mango; cubed
6 ea Plum (Roma) Tomatoes; seeded
-and diced
3 tb Lime Juice
3/4 ts Salt
1/2 ts Black Pepper
2 tb Extra Virgin Olive Oil
5 ea Sprigs Fresh Coriander;
-chopped
5 ea Sprigs Italian Parsley;
-chopped

MANGO SALSA

Chef Francisco Rivera of Galileo serves this jazzy salsa on greens
with tender-sweet leaf-wrapped sea scallops. He marinates the
scallops briefly with a sprinkle of olive oil, black pepper, chopped
basil and garlic, wraps them in vine leaves and grills them on an
oiled grill 3 minutes a side.

Mix ingredients gently and let sit several hoursto blend flavors.
Serve at room temperature. Excellent with fish.

From An Article: Mango Tango by Cynthia David in The Toronto Sun of 19
July, 1995.

Transcribed By: S. Lefkowitz

Browse by categories