This spicy and sweet salsa is a great pairing for a savory dish. It’s great as a topping or a side dish for any meal!
Total Cooking Time: 30 minutes
Who doesn’t like a sweet and spicy salsa as a side dish? To be honest, I wouldn’t naturally be inclined to put together mango and chili, but it seems like a natural combination. This recipe was taken from Kate’s Bombay Potato Pie Curry recipe which I used in my Challenge for the Hand-raised pie from Season 8 of the Great British Bake Off.
I was a little nervous about making this because I don’t really make salsas. Especially sweet ones. I wasn’t sure how I would handle the mango but how can I resist this sweet fruit? The chilis in the recipe also brought spice to the salsa making this recipe packed full of flavor.
There wasn’t a lot of ingredients need to make this salsa. All I needed was sugar, a chili, and mangoes. Couldn’t be simpler!
Making the Syrup
To really bring the chili flavor together with the mango, I had to start with a syrup. The syrup started as just sugar dissolved in the water. Then the chili is added into the sugar syrup and simmered for a few minutes. This allows the syrup to absorb the flavor of the chili’s and get that spiced infused.
Soaking the Mangos
The next step of the process is to soak the mango in the pan and allow the syrup to coat each slice. I added a handful of mangos at a time to allow each slice to really absorb the flavor.
I shaped the mango into two different shapes. The first was slices. I wanted thin slices that looked a stretched crescent moon. The other shape it the classic dice. These are small squares that resemble a classic salsa.
This was a hard recipe to get right. The spice was a little less than I anticipated as I wanted more heat to go with my sweet. I think next time, I’ll add a bit more chili to really bring forward that spicy flavor. But otherwise, this was still irresistible with the sweetness of the mango and a hint of chili that lingered in my mouth.
Spicy Mango Salsa
- 2 Tbsp Granulated Sugar
- 1 Chili Pepper deseeded and sliced
- 2 Medium Ripe Mangos
- Place sugar and 2 Tbsp of water into a medium pan over low heat. Warm gently to dissolve the sugar.
- Add the chili slices and then simmer for 3 to 4 minutes
- Cut 16 thin mango slices from the stone and add it to the pan. Simmer for one minute before removing with a slotted spoon and setting aside.
- Dice the remaining mango and let simmer in the pan for 1 minute before removing. Discard syrup.
- Decorate the desired dish with the mango salsa.