I go on a lot about the weather – part of being Irish I suppose, but also because it has been really awful… So to add sunshine in the absence of the real thing, try this peach and mango salsa. Lots of lovely colour as well as all the health benefits of these delicious ingredients. Serve it with fish, fish cakes, any barbq’d meat or on the side on an antipasti plate for a different garnish to your meats and cheeses. The flat leaf parsley and mint in this are different to the usual coriander but I think they work really well and the peach and mango are a great combination.
2 Alphonso mango’s – ripe but not too soft
about a 2″ piece of red chilli, deseeded and finely diced
about 12 tiny cherry tomatoes – halved or quartered quite big
juice of a lime
2 tbsp each of chopped fresh mint and flat leaf parsley
salt to season
Peel, slice and dice the mango – not too fine
Slice and dice the peach about the same size pieces, no need to peel
Combine with the other ingredients, season and adjust if necessary.
This will keep a couple of days in the fridge but is best on the day it is made.
I also managed to sort out my cookery books finally and get them in order on to new shelves. I went from a big unsorted pile to 2 lovely stacks of books and the rest have been into put into the bag for the local recycle book store…. Now I have room for some more new ones!…