Tag Archives: salsa

Mango Passionfruit Salsa

mango and passionfruit salsa

This salsa is sweet with a spicy bite. Delicious with sweet potato cakes, or as a topping for chicken, pork or white fish such as barramundi or cod.


  • 1 ripe mango, cut into small pieces
  • pulp of 2 large passionfruit (or 3 small passionfruit)
  • juice of 1 lime
  • pinch of salt
  • freshly ground black pepper
  • 2 Tbsp white wine vinegar
  • 1 Tbsp balsamic vinegar
  • 1 red chilli, de-seeded and finely chopped
  • handful of fresh coriander, chopped


  1. Put all of the ingredients except the coriander in a bowl and stir well to mix. Don’t blend it, you want it chunky.
  2. Put in the refridgerator for 30-60 minutes. This allows the flavours to intensify.
  3. Top with the fresh coriander to serve
  4. While this recipe will start to intensify after an hour, leaving it overnight is even better. We often make enough for a second dish and leave it covered in the fridge for up to a week (the vinegar will preserve the fruit).

Music to go with it…
Listen on Spotify: Intergalactic lovers – Little Heavy Burdens




Sweet Potato cakes with Mango Passionfruit Salsa

sweet potato cakes with mango passionfruit salsa

These sweet potato rostis (cakes), use easily sourced ingredients to make a delicious snack. Serve topped with Mango Passionfruit Salsa for a delicious mid afternoon snack or pre-dinner canape.


  • 500g sweet potatoes
  • 1 small (red) onion
  • 2 eggs (separate the yolks and whites)
  • 1 tsp salt
  • 4 spring onions, finely chopped
  • 1 Tbsp sweet potato flour
  • 1 medium red chilli pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp ghee
  • freshly ground black pepper
  • coconut oil for cooking


  1. Grate the sweet potatoes. Put the grated sweet potatoes into a tea towel and squeeze out as much of the juice as possible. They need to be dry for making the cakes.
  2. Retain the sweet potato liquid in a bowl. Let it sit for a few minutes until the starch and water separate. Retain the starch, but drain the water away.
  3. Put the sweet potato, onion, egg yolks, salt, pepper, starch, spring onions, ghee, chilli and garlic in a bowl and mix well.
  4. Beat the egg whites until peaks form and fold gently into the sweet potato mixture.
  5. Heat some coconut oil in a pan. Spoon in the mixture and press down with a wooden spoon to form cakes that are approximately 10cm round, and 1/2 cm thick.
  6. Fry the little cakes for about 4 minutes on each side or until crispy.
  7. Serve topped with Mango Passionfruit Salsa

Music to go with it…
Listen on Spotify: Hospitality – Trouble