Ingredients
- 1 3/4 mangoes (diced)
- 1 firm to the bite
- 100 gr vermicelli
- 100 gr sweet peppers (diced red)
- 65 gr sweet green peppers (diced)
- 60 gr onions (diced red)
- 45 ml lemon juice
- 45 ml olive oil
- 14 gr corander (chopped)
- 6 gr 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.
