Mango-Papaya Salsa

Name: Mango-Papaya Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 Tbsps chopped fresh cilantro; 0 teaspoons ground red pepper; 2 Tbsps fresh lime juice; 2 teaspoons grated lime rind; 177 milliliters diced peeled mango; 2 teaspoons olive oil; 177 milliliters diced peeled papaya; 118 milliliters diced plum tomato; 118 milliliters diced red onion; 0 teaspoons salt

Mango-Papay Head to the store and pick up cilantro, olive oil, lime juice, and a few other things to make it today. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine all ingredients in a medium bowl; toss gently. Cover and chill.

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

3Tbsps

chopped fresh cilantro 0teaspoons

ground red pepper 2Tbsps

fresh lime juice 2teaspoons

grated lime rind 177milliliters

diced peeled mango 2teaspoons

olive oil 177milliliters

diced peeled papaya 118milliliters

diced plum tomato 118milliliters

diced red onion 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.

Aromas of black tea and cardamon are layered by notes of blueberry and blackberry. Fresh flavors of cranberry, plum and orange peel provide lively savory notes with a touch of mineral and cardamon. This is a rich and full-bodied Pinot Noir with balanced acidity and a finely textured finish.