14 May 2005

Recipe: Mango-Ginger Salsa

Makes 2 1/2 cups:

Great for grilled vegetables & tofu, or as a dip for chips/crackers. YUMMY!

  • 1 large ripe mango, peeled, pitted and diced into 1/4 inch cubes
  • 1 small red onion, minced (about 1/4 cup)
  • 2 TB fresh lemon juice
  • 2 tsp minced fresh ginger
  • 2 tsp extra-virgin olive oil
  • 1/2 Cup chopped watercress
  • salt & pepper to taste

In a medium-sized bowl, mix together all ingredients. Serve.



12:31 AM, February 20, 2009 Reply  

sorry for dumb question : how to prepare the lemon juice for the ingredient? any details on that?

1:49 PM, February 25, 2009 Reply  

@Asian Recipes:
Hi, that's not a dumb question. There are several ways to get lemon juice from a lemon -

first roll the whole, uncut lemon on a clean work space by pressing firmly on it with the heel of your hand.

this will loosen up the juices inside and allow you to get more juice from the cut lemon's flesh.

To get the juice by hand: you can cut the lemon in half and hold one half in your hand, squeezing in your fist - over a sieve (this will catch the seeds that fall out with the juice.

OR if you have trouble using your hands to squeeze (such as with arthritis or if you are prone to eczema) - use a small spoon pushed into the center of the cut lemon. Hold the cut lemon firmly in once hand, while using the second hand to turn the spoon - which will loosen the juice pretty well - just repeat with the second half of the lemon.

You can also use an electric juicer - it'll make obtaining juice much easier!Lol.

Hope that helps.
Amber (of RC)

3:40 AM, May 25, 2009 Reply  

wow useful step in preparing lemon juice..thanks for sharing...i will try it too

8:31 AM, July 19, 2010 Reply  

Going to be trying this one out in the next week or so, once I can get some watercress as the store had run out. Going to try as a dip with big barbecued king prawns.

Thanks for the lemon juice tips too. Never thought of loosening the juice up before cutting.


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