This Probiotic Mango Salsa is a fantastic recipe for enjoying and preserving your Christmas mangoes in a savoury dish.
Did you know mangoes are high in immune boosting vitamin C and naturally contain digestive enzymes, just like our fermented veggies? By adding Kehoe’s Turmeric Cauli Rice you are adding probiotics, a savoury tang and reducing the carbs without diluting the mango flavor.
Turmeric Cauli Rice and mango can be combined in this way with any herbs or vegetables you like to create a delicious mango salsa base, but this Thai inspired recipe is our favourite and will pair beautifully with your Christmas fish, prawns, ham or tofu.
Ingredients
- 454g Turmeric Cauli Rice
- 1 fresh mango (about 240g meat)
- 6 kaffir lime leaves
- 1 red chilli (20g)
- 20g fresh coriander
Method
Tip a full pack of Kehoe’s Turmeric Cauliflower Rice into a large mixing bowl.
Rinse the pack clean and leave it on your dish rack to dry overnight, so you can add it to your soft plastic recycling to return to store.
Finely chop the coriander and lime leaves, then add them to the bowl and mix well to combine.
Finely chop the chilli reserving the chilli seeds aside. If you want a mild salsa, we suggest 1/4 to 1/2 a deseeded chilli is perfect. If you like more heat, taste it and then add more to suit your desired heat level.
Serve immediately if desired, but it’s best made around 4 hours before (or the day before) as the flavours will have more time to meld.
Enjoy this Probiotic Mango Salsa on its own, as a side, in tacos, on sandwiches, rolls or wraps or in any meal that needs a bit more tang and flavour.
Probiotic Turmeric Cauli Rice Mango salsa will keep well in the fridge for weeks. The less air in the container, the longer it will keep.
Enjoy
