Mango Pomegranate Salsa recipe

Blog Provençal cuisine

In a desire to bring a part of my world to Cotignac, and to enjoy with a chilled glass of rosé, I figured a mango pomegranate salsa was the way to go! It’s easy, simple, fresh, tasty, and quick to make.

It can be enjoyed as is with some of your favourite crisps, or over some fresh grilled fish, in tacos, on chicken or with a duck breast as an entree!

Ingredients:

  • one firm ripe mango, brunoise
  • one large pomegranate, seeded
  • one red bell pepper, brunoise
  • half a red onion, brunoise and soaked in cold water
  • half a seeded cucumber, brunoise
  • Zest and juice of three limes (squeeze only until juice stop flowing, don’t over squeeze the lime as you end up with bitterness)
  • 1 bunch of fresh cilantro leaves roughly chopped
  • A fat pinch or two of chilli flakes to your liking
  • Salt and pepper to taste
  • A drizzle of olive oil

Method:

Brunoise is the term for finely chopped. It is defined as a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a “brunoise” cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice [source: wikipedia]

Toss all ingredients together in a bowl, call over some friends and serve!

Great with a lovely pomegranate rosé sangria too!

Enjoy! Jazmin

Jazmin
The author: Jazmin

Jazmin Cordova was born and raised in the highlands of Guatemala. Her passion was highly influenced by her mother's contagious love for the art of food and its origins. She strongly believes that the journey and the impact our foods take from the fields and onto our plates is one we must be mindful of in order to fortify a sustainable way of living collectively. You can find Jazmin cooking for families, working on organic farms, and teaching dynamic mind body nutrition throughout the Pacific Northwest.