Kilinahe Coleman [Ho‘okahua]
2 large ripe mangoes
1 red bell pepper
1 small red onion
1 bunch of cilantro
Hawaiian salt to taste (¼ teaspoon)
De-seed and dice mangoes, bell pepper, and jalapeno.
Finely chop cilantro.
Mix all chopped ingredients together and add the juice of one lime, as well as salt to taste.
Letting the flavors meld for a few hours in the refrigerator makes this salsa even more ʻono!
It will last up to 4 days refrigerated.
Makes 4 servings
Manakō, or mango is one of those island fruits that really exemplifies the aloha spirit… odds are you’ve been given a mango or two this summer by tūtū, or a neighbor, or a friend. Here is an ʻono summer recipe perfect for the end of mango season; an easy and cool mango salsa! “Salsa” means “sauce” in Spanish and this non-traditional salsa likely comes to us by way of the Caribbean. Mango salsa is a great accompaniment to fish, shrimp, chicken, or veggies, and is even better with kalo or tortilla chips.