Ingredients
- 1 3/4 mangoes (diced)
- 1 firm to the bite
- 8 oz vermicelli
- 3/4 c sweet peppers (diced red)
- 1/2 c sweet green peppers (diced)
- 1/2 c onions (diced red)
- 3 tb lemon juice
- 3 tb olive oil
- 1/2 c corander (chopped)
- 2 ts garlic (crushed)
Process on and off just until finely diced. Pour over pasta; serve at room temperature. TIP: Use a ripe sweet mango for a more intense flavor. If unripe, mangoes are unpleasantly sour. I have used papaya instead of mangoes. Make ahead>>> Prepare salsa early in the day and refrigerate. (This will also allow it to develope more flavor.) Pour over pasta just before serving.
