Step 1
To start with the mango salmorejo recipe, begin by peeling and chopping the mango. This piece of fruit can be difficult to peel if it is too hard, so it is advisable to choose a ripe mango, which will also offer a more intense flavour. Mangoes have skin and stone, which should be removed to make the most of the pulp. This will make it easier to cut it into pieces and then grind it. It is a fleshy fruit that is easy to chew, so a ripe piece should not be difficult to cut into the smallest possible pieces. Leave the peeled and cut fruit in a large bowl or in the bowl of the food processor if you are going to use it to prepare this salmorejo.
Step 2
Peel the garlic clove and remove the germ from inside. This step is recommended for those who wish to reduce the garlic component of the flavour of the salmorejo. You will get a milder recipe, which will be to the taste of many diners. Leave the peeled garlic in the bowl with the mango.
Step 3
In the salmorejo the tomatoes must always be ripe, so we must peel and chop them as soon as we can. The variety most commonly used in salmorejo recipes is the vine tomato, although you can use any other variety. It is advisable to choose tomatoes that are not too acidic. If you do not take care with this choice, this flavour could be the predominant one in the recipe.
Step 4
Place the chopped pepper, garlic, onions and tomato in the same bowl. Then add oil and vinegar. In some cases, pieces of bread from the previous day are also added to make the dough more uniform. With all the ingredients ready, we can start to grind until we obtain the ideal texture.
Step 5
Before finishing the mango salmorejo recipe, we have to season to taste. Adjust the salt level to get a perfect recipe. Continue whisking for a few seconds and you will have finished the whole process.
Step 6
Leave the mango salmorejo to cool for at least two hours. The ideal is to enjoy this sauce fresh and with all its natural flavour.
Step 7
When it is time to serve, you have the option of grating the boiled egg on top and adding strips of Serrano ham. A salty, attractive and very suggestive touch, to make the salmorejo even more appetising.
