a refreshing, fruity, spicy, summer appetizer at it's best.
wash, dry and de-seed the jalapeño and dice in very small pieces.
wash + dry cilantro, pull off a few leaves and set aside for decoration before serving. Now cut cilantro stems in very small pieces and just roughly cut the leaves so you still can see they are leaves.
in a small bowl add 1/2 of jalapeño, the cilantro stems, shallot, lime juice and zest, salt, Aleppo pepper flakes, maple syrup and oil and mix well. Let sit for about 10 minutes
in the meanwhile cut the mango and tomato in cubes (about 1/3in / 1 cm,) put them in a medium bowl, add 1/2 of the jalapeño pcs and 1/2 of the cilantro leaves
now add the the lime juice mix and let sit for 20-30 minutes.
before serving mix in the rest of the roughly cut cilantro and decorate with the leaves before serving
it keeps fresh in the fridge for about 1-2 days. If you serve it later, add the rest of the cilantro just before serving.
pre-heat the oven to 350F/ 175C
lay out the tortillas on a flat surface, brush oil thinly on one side only and sprinkle some salt on top of each one before you cut them in 8 wedges
lay the wedges, oil + salt side on top, on a baking sheet and bake them for about 10 minutes. They should get crisp and slightly brown. Watch that they do not turn dark or burn.
What kind of mangos are the best for the salsa? Here is a link to the different varieties. I like Ataulfo, they are also called champagne mangos, they are smaller and yellow with a softer creamier flesh and almost no fiber. But they are mostly available in spring through June/July. Later I like to use the bigger ones like Haden or Tommy Atkins mangos. They have a bright green-red skin with white spots.