![\"Mango](\"\/mahanandi\/images\/mango\/mangosalsaimagecopyrighted1.jpg\")
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“Salsa is a combination of raw, cooked, or partially cooked ingredients that are blended but not cooked together,” says Mark Miller, author of “The Great Salsa Book<\/a>.” The ideal salsa is balanced, he adds. “Salsa ingredients are like notes you can hear distinctly…. Nothing should dominate too much; accents are fine, but avoid extreme accents.”<\/p>\n Inspired by Cinco de Mayo festival celebrations last weekend, I’ve prepared a Mexican mango salsa following the traditional mango salsa recipe. But I’ve replaced the black beans with grilled fresh corn. Striking colors and exotic flavor blends of mango, corn, chillies make this salsa a dramatic dish to behold and to taste.<\/p>\n Recipe:<\/strong><\/p>\n 1 ripe mango – peeled and finely cubed Toss them together and serve with tortilla (corn flour) chips<\/a>.<\/p>\n
\n1 fresh corn – grilled and the kernels sliced
\n1 medium red onion or shallot – finely chopped (and washed in water)
\n2 to 4 green chillies – minced
\nFew sprigs of cilantro – finely chopped
\n1 lime – juice squeezed and
\n¼ teaspoon of salt or to taste<\/p><\/blockquote>\n![\"Mango](\"\/mahanandi\/images\/mango\/mangosalsaimagecopyrighted3.jpg\")
\nMango Salsa, Corn Chips<\/a> and Cumin-Salt Flavored Lemon Soda
\nA Refreshing Snack for Stephanie’s<\/a> Garden Party<\/a><\/small><\/center><\/p>\n