Sauce Moyo With Mango

Name: Sauce Moyo With Mango
Total time: 15 min
Yield: 2 cups
Cuisine: african
Ingredients: 8 ounces ripe tomatoes (any size), halved and cut lengthwise into 1/2-inch-thick slices; 1/2 small red onion (3 ounces), peeled and thinly sliced (3/4 cup loosely packed); 1 green Scotch bonnet or habanero chile, halved; 1/4 cup fresh lime juice; 1/2 teaspoon kosher salt (Diamond Crystal); 1/4 teaspoon freshly ground black pepper; 1 ripe mango, peeled, pitted and cut into 1/2-inch cubes

By Yewande Komolafe

Published July 14, 2021

Sauce Moyo With Mango — Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.

Total Time: 15 minutes
Rating: 4(158)
Comments: Read comments

A chunky blend of fresh tomatoes, red onions, chile and lime juice, sauce moyo can be found across West Africa, particularly in Benin, Togo and Senegal. It's great in hot and humid weather, though it brings a little heat and flavor of its own thanks to the addition of a Scotch bonnet or habanero chile. Fresh tomatoes are traditionally the source of its mild sweetness, but, here, mango is added for a fruity burst of flavor. Seasonal stone fruits, like peaches, apricots and nectarines, will work just as well.

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Ingredients

Yield:2 cups

8ounces ripe tomatoes (any size), halved and cut lengthwise into ½-inch-thick slices
½small red onion (3 ounces), peeled and thinly sliced (¾ cup loosely packed)
1green Scotch bonnet or habanero chile, halved
¼cup fresh lime juice
½teaspoon kosher salt (Diamond Crystal)
¼teaspoon freshly ground black pepper
1ripe mango, peeled, pitted and cut into ½-inch cubes

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, combine the tomatoes, onion and chile. Pour in the lime juice, toss and add the salt and pepper. Add the mango. Stir, cover and let sit for at least 10 minutes at room temperature or up to 2 hours in the refrigerator before serving.
Step 2
Serve over grilled or roasted whole fish, warm grain salads, and grilled or pan-seared meat.

Ratings

4 out of 5

158 user ratings

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Comments

Prakash Nadkarni3 years ago

Mitchell Park Domes (run by the Milwaukee, WI, county govt), once the US's largest greenhouse, makes and sells a similar "Salsa from Hell": with minced, ripe habaneros (with a sweeter & smoky flavor). Here, the single unripe chile is just cut in half. I presume it's removed later after the lime/tomato base disperses its heat? I can't imagine a typical NYT reader risking biting into it: the kick's intense enough to paralyze your thought processes temporarily.

Ant'ney3 years ago

I'm a typical NYT reader (been around a while), and I'll take the risk. I want the risk! I grow peppers just to take the risk! YMMV. :)

Kyle Strode3 years ago

I was a Peace Corps Volunteer in Togo in the 90s and can attest that green habaneros are far, far less hot than the mature red ones, but bursting with the unique, bright habanero flavor. The difficulty in the US is finding green habaneros in a display full of ripe red ones. In Togo, the women selling street food would not add mango because it was often too expensive - just red onion, habanero, tomatoes, lime, and salt pureed by grinding on a coarse stone and served over black-eyed peas.

Brie10 months ago

I ate this as dinner in the summer heat and it was exceptional! To make it a filling meal, I added feta and had it with some bread. Definitely a fantastic way to use up mangoes!

Tim1 year ago

You need to chop that bonnet up or your mouth will explode

Allegra1 year ago

Cannot stop dreaming about this world changing summer tomato salad. Caprese who?

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