Mango salsa

This salsa is big, bright and spiced—a vibrant orange-glow accompaniment that is deliriously delicious, punctuated with cilantro, and power-surged with jalapeno chile. If you and your friends can take the heat, use two whole chiles; one is plenty for me.


Makes about 2 cups


1 tablespoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon kosher or sea salt
2 large firm but ripe mangoes peeled, pitted, and cut into 1/2-inch dice
1/4 cup red onion finely diced
1 jalapeño chile seeded and minced
1/4 cup fresh cilantro chopped
1 tablespoon fresh lime juice


In a small bowl, combine the olive oil, cumin, coriander, and salt and mix well.
In a medium bowl, combine the mangoes, onion, chile, cilantro, and lime juice. Add the oil mixture, stir to combine, and serve. This salsa tastes best if served within 8 hours, but it can be prepared up to 1 day in advance. Cover and refrigerate, then remove from the refrigerator 45 minutes before serving.