What’s the best thing about being a chef? That you can call your dishes whatever you want! The tropical flavour of the fruit and the richness of the wild salmon work wonderfully together. The ‘bango’ comes from the spicy sweet pepper jam I use to bind the fresh mango relish.
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Salmon Mango Bango
1 mango – peeled pitted and diced
2 tablespoons lime juice
2 tablespoons red pepper and ancho chili jam
