Compliments of David’s Restaurants

Moroccan Mango and Date Salsa — Vegan


Yield: 1 quart



1 C Dates, pitted and diced
1 C Fresh mango peeled and diced or frozen mango, thawed diced
3 Scallions, small dice
1/3 C Red Onion, small dice
Juice of 1 Lemon
1 T Grated lemon zest
2 oz Mango purée
1 ½ t Honey
2 T Sherry vinegar
½ t Cinnamon, ground
1 t Cumin, ground
¼ t Cayenne pepper3 T Cilantro, minced
3 T Fresh Mint, minced
1 ½ t Kosher salt

Method of Preparation:

  1. Combine all ingredients in mixing bowl



This recipe is for personal use and enjoyment only.