The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
This recipe is my attempt at holding onto summer as long as I possibly can. It is also a recipe I created for my friend who has an extremely annoying allergy to tomatoes. This mango salsa adds fresh, fruity flavour to any meal; put it on tacos, serve it with tortilla chips, or use it as a topping to your salad. The choices are endless. Allow your taste buds to cling onto summer with this condiment that will not disappoint.
Preparation time: 15 minutes. Makes: ~2 cups of salsa
Ingredients:
1/2 red onion
1 ripe mango, peeled
1 large handful of cilantro leaves
1 large handful of fresh mint leaves
1 lime
Splash of olive oil
Method:
- Dice the mango into small pieces and the red onion into even smaller pieces.
- Wash and roughly chop the cilantro and mint leaves.
- Combine onion, mango, cilantro, and mint into a bowl. Cut your lime in half and squeeze out all the juices over top. Finish with a generous splash of olive oil and combine.
- Allow to sit in the refrigerator for at least one hour before serving to allow all the flavours to marinate.
Image: Andrea Sadowski/The Cascade
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
