Mango-Tomato Summer Salsa
|Mango||1 , diced (peeled)|
|Avocado||1 , diced (peeled)|
|Tomatoes||5 Medium, diced|
|Thai dragon chiles||3 , minced (Phrik Chee Fa seeded as per taste)|
|English cucumber||1 Medium, diced|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs) (Pak Chee)|
|Garlic||5 Clove (25 gm), minced|
|Lime juice||3 Tablespoon|
|Chopped red sweet onion||1⁄3 Cup (5.33 tbs)|
In a medium bowl, combine the mango, avocado, tomatoes, cucumbers, chiles, cilantro, and garlic. Stir in the salt, lime juice, red
onion, and lime juice. To blend the flavors, refrigerate for about 30 minutes or longer before serving.
A variation can be made by using green papaya shredded in place of cucumber if you want a firmer contrasting texture. You also can use slivers of mint or Thai basil (bai Horapha) in place of cilantro (Pak Chee), or slivers of Kaffir Lime leaf (bai Magroot).
This is a fun Summer recipe to serve with lemongrass skewered prawns, Bangkok Style Barbecued Chicken, or Pork Satay.