Mango Salsa By Chef Uzo
My name is Chef Uzo; most people call me the Taco Lady. We are building the world’s first Naija-Mexican restaurant! Sun-kissed and unapologetic Naija-Mex, our mango salsa, is a celebration of local produce at its peak. Ripe sheri mangoes, hand-cut and tossed with tomatoes, onions, and fresh herbs like scent leaves (Nigerian basil), come together in a symphony of sweetness, freshness, and zing. It tastes like a California beach breeze, a slow Sunday in Lagos, and warm Saturday morning cuddles—all in one spoonful. It’s not just a salsa; it’s a love letter to joy, flavour, and the seasons that bring them.
Ingredients:
- 3 Cups Of Diced Sheri Mangoes (Approx. 6 Medium Mangoes)
- 1/2 Cup Of Chopped Onions
- 1/2 Cup Of Chopped Tomatoes
- 1 Tbsp Of Scent Leaves (Cilantro Also A Good Alternative)
- 1 Tsp Of Lime Juice
- 1/8 Tsp Of Salt
- 1/4 Tsp Of Suya Pepper (Tajin Or Ground Red Pepper)
Method:
Prep
- Wash and dry all produce.
- Carefully dice mangoes
- Chop onions and tomatoes
- Finely chop scent leaves.To a medium bowl add mango, onions, and tomatoes.
Pour lime juice, salt, and suya pepper.
Sprinkle scent leaves on top. Mix well
Set aside in the refrigerator to cool. Enjoy!
- Use mangos local to your area and in season.
- Use cilantro or basil instead if you can’t find Nigerian scent leaves (also known as Nigerian basil).
- Use tajin or spicy red pepper instead of Suya pepper
