Summary

Ingredients

• 1 large mango (s), it should be green and firm
• 1 red pepper (s)
• 1 small onion (s), red
• 1 tablespoon coriander greens, finely chopped
• 1 tablespoon mint, finely chopped

For the dressing:

• 1 tablespoon white wine vinegar or lime juice
• 0.5 teaspoon ½ sauce, hot pepper
• 1 teaspoon honey
• 3 tablespoon olive oil
• salt

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Instructions

1. Sure, a nice, ripe mango is sweet and juicy and everyone`s favorite. But the green, still unripe mangoes are not without either! They have a fine acidity and are also firm and crisp, which - at least in my opinion - goes better with this Caribbean salsa. But of course you can also use a ripe mango (if it doesn`t slip away all the time!).
2. As a pattern, I recommend the common, small cube, both for the mango and for the red bell pepper. Mixed together, they result in a pure holiday feeling in bright yellow and red. To irritate the European taste buds, we now fold in the finely chopped coriander and mint leaves.
3. For the dressing, white wine vinegar or lime juice, salt, honey and hot pepper sauce (Tabasco or similar) are mixed together before the olive oil is beaten. Then the dressing is added to the salsa and stirred in.
4. It is advisable to give this salsa some time in the refrigerator so that the ingredients combine well.
5. In the meantime, you can fire up the grill and grill your favorite piece of meat. If this charring while you walk to the refrigerator, don`t grieve, show patriotic feelings. After all, you rarely have the national colors black, red and gold on your plate. Just give a speech. Maybe on the topic: Charred Germany.