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Mango Salsa Recipe


2 large ripe mangos;
2 jalapeno peppers;
2 tablespoons fresh cilantro, chopped;
1 tbsp. extra virgin olive oil;
1 shallot, finely chopped;
1 lemon, juiced.


Peel the mangos, slice them and dice them into small cubes. Chop finely the jalapeno peppers, cilantro and shallot. Combine everything in a non-metal bowl and toss well. Cover with plastic and place the mango salsa in a refrigerator for 15-20 minutes, in order to blend flavors. Serve as a condiment, or with a spoonful of sour cream as an appetizer.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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