"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Mango Salsa, by Maria Bird, is from The Becker-Bird Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large mango, about 1 pound, peeled, pitted and cut into 1/2 inch dice. 2 teaspoons thinly sliced scallions, white part only 1 jalapeno chile, seeded and finely chopped 1 Tablespoon finely chopped fresh basil 1 teaspoon fresh lime juice
Mix all ingredients together. Can be made ahead of time and refrigerated.
Great served with grilled fish or with fish tacos.
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