I am making Mango Salsa  mango is in season. . And I am just an incurable Mango addict, particularly the variety called Cherry.  So the variety I am using for this dish is called Peter and Paul, ( the large mangoes) don’t ask me why the name ‘cos I don’t know myself. This variety work well for this dish because of the texture of the flesh. If you cant find this variety of mango then the firm ripe cherry will do  For most of us Mango is a fruit that should be eaten as snack or juiced as a drink. Today I decide to incorporate it in a dish, its a Thai inspired dish. My first experience of having Baked Tilapia with Mango Salsa was simply amazing . Mango in a meal, it certainly works quite well with fish.

 

You can pair the fish meal with rice or simply have the fish meal, I can confirm that it’s quite filling.
As soon as the fish came out of the oven and was photographed  my sister and her daughter stopped by, the Tilapia draped in Mango Salsa was devoured and I felt satisfied. You will enjoy it just as they did. For more interesting fish recipe why not try tilapia.

Recipe for Mango Salsa
Ingredients

1/2 large Mango (chopped)
2 green Shombo Pepper(chopped)
1 red Shombo Pepper(chopped)
1/2 red Bell Pepper(chopped)
1/2 Onion( sliced)
1 whole Lime (juice)
Few Basil leaves( sliced)

Method
Mix all ingredients and pour over the fish.

 

Recipe For Fish ( Serves 2)

Ingredients
1  piece  medium sizeTilapia
1 bulb sliced Garlic
1/2 teaspoon ground Ginger
Dry pepper to taste
Seasoning cube to taste
2 table spoon vegetable oil
Moin Moin leaves or Aluminum foil for wrapping

 

Method
1, Scale, clean , make slits on both sides of the fish . Season with garlic, pepper, ginger, seasoning and drizzle with oil. Wrap in leaves or aluminum foil and allow to marinade for about 30 minutes
2, Bake in oven on medium temperature for 20 minutes .Open the foil or leaves and allow fish to brown on top for about 10 minutes
3, Whilst fish if baking prepare the Mango Salsa.
4, Serve the baked Fish with the Mango salsa and boiled white rice.