Quarter the tomatoes and remove the seeds, then cut into cubes about half a centimeter big.
Pare the mango and cut this into half-centimeter cubes as well.
Next, remove the mint leaves from their stalks and roughly chop, before pureeing together with the pistachios, olive oil, finely grated orange peel, and the grated cheese.
Now mix the finished pesto with the tomato and mango cubes.
Serve the mango and tomato salsa with the Maxx cubes.
Holiday time for your taste buds. Simply delicious!
Best paired with a freshly made mojito.Back to overview