This mango salsa is the perfect accompaniment with the coppa for all occasions. Cut out mango, fresh vegetables, seasoning and Coppa Roma d’Italia. We like to prepare this recipe for aperitifs or appetizers for a first table service.
3 cups mango, finely chopped (about 2 large mangoes)
½ cup red pepper, finely chopped (or 2 mini sweet peppers)
½ cup red onion, finely chopped (about 1/2 medium onion)
2 tbsp jalapeños, de-seeded and finely chopped (about 1 large jalapeño)
½ cup cilantro leaves, chopped
2 tbsp lime juice (1 lime)
¼ tsp salt
¼ tsp paprika
Chop the mangoes, red peppers (or green/yellow), jalapeno (if used), onion and coriander.
Add the chopped mango, onion, pepper, jalapeno and coriander to a large mixing bowl.
Add the salt and paprika to the mixing bowl.
Add the juice of a lemon
Mix gently to mix all ingredients. Taste to check the seasoning and add more according to your preferences.
Arrange the mixture on slices of Coppa (like a bundle).
To prepare mango salsa in advance, assemble all the chopped ingredients into a bowl and refrigerate. Add lime juice and season 5-10 minutes before serving.