Mango and Tomato Salsa

Hah! I found a cooking post! Well, actually no cooking was involved hee..hee... 

Honestly, I prefer just a Mango Salsa but since I had some cherry tomatoes in the fridge that day and not much mango (because I already used half), I had to mix the two together.

I am not exactly a fan of tomatoes because although they are so pretty (especially cherry tomatoes which come in various colors) in salads and such, in terms of taste, they are just tart or flat.

When I was a kid, I loved tomato sauce (tomato ketchup). So imagine my disappointment when I found out that tomatoes do not taste like tomato ketchup. 

My late grandma used to refer to tomatoes as "alimoto" and I doubt if she ever was a fan too. We hardly ate tomatoes until I went to live with my parents and my mum always added tomatoes to salads.

These days, I still add tomatoes to my salads just for looks and most of the time my tomatoes end up in soups or curries.

As for canned tomatoes, sorry, don't like those and I prefer bottled crushed tomatoes when making pasta sauce.

But there are two tomato products that I like - tomato juice and tomato soup.  But I have not had these for a long time as I avoid canned food as they contain preservatives and are high in sodium.

This Mango and Tomato Salsa is good served with roasted meats. Since the mango that I used is semi-ripe, it was sweet enough to off-set the tartness of the cherry tomatoes.

Mango and Tomato Salsa

Recipe source : Phong Hong

- 1/2 semi-ripe mango, cut into cubes

- 125g cherry tomatoes, cut into halves

- 1/2 big onion, thinly sliced

- a generous handful of coriander, minced

- juice from 2 limes

- 1 tablespoon olive oil

- salt and pepper to taste

Method :

1. Add all the ingredients into a bowl and toss to mix.

2. Taste and adjust for seasoning.