Mango & Corn Salsa | Perfect Addition to all your Summer BBQ’s

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds sweetness without the heat.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion offers a milder flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Chop purple cabbage into very small pieces.

Finely chop green onions, using both the white and green parts.

Chop red bell pepper into small bite-sized pieces.

Cut boiled corn off the cob, breaking it into small pieces.

Transfer all chopped veggies to a clean bowl.

Chop ripe mango into a grid pattern, scoop out the flesh and transfer to the bowl.

Add chopped coriander leaves and red chili peppers to the bowl.

Prepare the dressing by pouring olive oil into a bowl, adding lemon zest, salt, black pepper, tahini seasoning, and honey, then whisk together.

Add juice of half a lemon to the dressing and whisk again.

Pour the dressing into the bowl with the veggies and mango, then thoroughly mix all ingredients together.

Heat oil in a pan and fry Sago Wafers until they fluff up and turn white.

Remove the wafers from the oil and place them aside.

Serve the Sago Wafers with a spoonful of the prepared salsa on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary