Mango and Tomato Salsa
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 medium mango (s)
- 3 large tomato (s)
- 1 ½ tablespoon sugar, brown
- 2 tablespoon white wine vinegar
- 1 teaspoon garlic powder
- 2 teaspoons tomato paste
- 1 teaspoon chilli flakes
- salt and pepper
- basil
Print Recipe
Pin Recipe Instructions
- Peel the mango and cut the flesh into small cubes. Dice 2 tomatoes and remove the stems if necessary.
- Briefly fry the tomato paste with the chilli flakes in a little olive oil in a saucepan. Add the mango and tomato cubes and heat until the liquid comes to a boil. Stir in the sugar and vinegar. Simmer without the lid for about 10 minutes until the fruits are soft.
- Scald the rest of the tomato briefly with boiling water, peel and cut into small cubes. Puree the cooked mangoes and tomatoes and add the raw tomato cubes. Season to taste with salt, pepper and garlic powder and simmer briefly. The tomato cubes should still have bite. Let cool down briefly and stir in the cut basil.
- The salsa becomes creamier when it cools down and tastes very good as a burger sauce.
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