Equipment
* optional
Ingredients
Produce
- 300 g roma tomatoes, deseeded and diced
- 200 g mango, firm-ripe, peeled and diced
- 150 g red onion, finely diced
- 5 g scotch bonnet pepper, finely minced
- 15 g fresh coriander, roughly chopped
Seasoning
- 30 ml lime juice, freshly squeezed
- 3 g kosher salt
Nutrition (per serving)
Method
Core and deseed the Roma tomatoes, then dice them into uniform 1-centimeter pieces along with the peeled mango and red onion. Transfer to a medium mixing bowl.
Wearing disposable gloves, carefully mince the Scotch bonnet pepper. Remove the internal membrane and seeds before mincing if a milder heat level is desired. Add to the mixing bowl.
Pour the freshly squeezed lime juice over the diced ingredients. Sprinkle evenly with kosher salt and add the chopped fresh coriander.
Gently fold the ingredients together until everything is well coated with the lime juice and the seasoning is evenly distributed.
Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the mango sweetness to infuse into the juices.
Chef's Notes
- To reduce the sharp, lingering bite of raw red onion, soak the diced onion pieces in ice water for 10 minutes, then drain and pat dry before adding them to the bowl.
- Choose a mango that is ripe but retains a firm texture, such as a Kent or Tommy Atkins variety. Overly soft mangos like Ataulfo will turn to mush when tossed.
- The acidity of the lime juice will slightly 'cook' the raw onions during the resting phase, mellowing their flavor and turning them a beautiful bright pink hue.
- Scotch bonnet peppers bring a unique, fruity floral flavor that pairs exceptionally well with mango. If you must substitute, a habanero is the closest match in both heat and fruitiness.
Storage
Refrigerator: 3 days — Store in an airtight container. The tomatoes will soften and release more liquid over time.
