MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mango Salsa
 Categories: Mexican, Salsa
      Yield: 1 Batch
 
      2    Fresh red fresno chillies
      2    Ripe mangoes
    1/2    White onion
      1 bn Fresh cilantro
      1    Lime; juice and grated zest
           -of
 
  To peel the chillies spear them on a long-handled metal skewer and
  roast them over the flame of a gas burner until the skins blister and
  darken. Do not let the flesh burn. Alternatively, dry fry them in a
  griddle pan until the skins are torched.
  
  Place the roasted chillies in a strong plastic bag and tie the top to
  keep the steam in. Set aside for 20 minutes.
  
  Meanwhile, put one of the mangoes on a board and cut off a thick slice
  close to the flat side of the stone. Turn the mango round and repeat
  on the other side. Score the flash on each thick slide with
  criss-cross lines at 1 cm / 1/2" intervals, taking care not to cut
  through the skin. Repeat with the second mango.
  
  Fold the mango halves inside out so that the mango flesh stands proud
  of the skin, in neat dice. Carefully slice these off the skin and
  into a bowl. Cut off the flesh adhering to each stone, dice it and
  add it to the bowl.
  
  Remove the roasted chillies from the bag and carefully peel off the
  skins. Cut off the stalks, then slit the chillies and scrape out the
  seeds.
  
  Chop the white onion and the coriander finely and add them to the
  diced mango. Chop the chilli flesh finely and add it to the mixture
  in the bowl, together with the lime rind and juice. Stir well to mix,
  cover and chill for at least 1 hour before serving. The salsa will
  keep for 2 to 3 days in the fridge.
  
  Recipe by The Food and Cooking of Mexico by Jane Milton, 2011
 
MMMMM