July 04, 2016
Condiments, Fruit, Mango,
Vegetables, Peppers, Carribbean, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Quick Meals, Summer, Hand Mix/Whisk, Fat Free, Gluten-Free, Kosher, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Lime, Spicy more
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"This is a recipe I found on "Repeatingislandsdotcom" which is a recipe from the cookbook called "Cooking the Andros Ann Way", by Ann Rolle. This is a cookbook of Bahamian inspired recipes."
In a medium bowl, combine all ingredients. Mix well. Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used within the 24 hours.
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Oh my gosh, this is so good. I made the recipe exactly as written with no changes or alternations in amounts or ingredients, and it was really tasty over our broiled marinated chicken. I'll keep the recipe handy because I have lots of ideas for serving this with other grilled and baked meats. Thanks, Diner. Made for Culinary Quest 2016 (Bahamas).
What a fun twist on salsa! I was very curious about the use of red wine vinegar and basil in this, but it worked great - very flavorful and delicious! Thanks for sharing. CQ3
This is a really good mango salsa and I liked the use of basil in it. I made this to serve alongside grilled chicken, peas and rice, and sauteed greens.