Condiment Mirabeau Wines Provencal Recipes

A Recipe for Mango Pomegranate Salsa

Name: Mango Pomegranate Salsa
Prep time: 20 min
Total time: 20 min
Ingredients: 1 firm ripe mango (finely chopped (brunoise)); 1 large pomegranate (seeded); 1 red bell pepper (brunoise); 1/2 Red onion (brunoise & soaked in cold water); 1/2 Cucumber (seeded & brunoise); 3 Limes (juiced & zest); 1 bunch fresh cilantro (roughly chopped); fat pinch chilli flakes (to your liking); to taste Salt and Pepper; drizzle of olive oil

Mirabeau Wine — June 26, 2017

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In a desire to bring a part of my world to Cotignac, and to enjoy with a chilled glass of rosé, I figured a mango pomegranate salsa was the way to go! It’s easy, simple, fresh, tasty, and quick to make. It can be enjoyed as is with some of your favourite crisps, or over some fresh grilled fish, in tacos, on chicken or with a duck breast as an entree!

Mango Pomegranate Salsa

Highlighting the bright crisp flavours of the pomegranate, mixed with sweet mango, peppers, onions, cucumbers and tangy lime juice.

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Prep Time 20 mins

Total Time 20 mins

Course Condiment

Cuisine French, Provencal

Servings people

Ingredients

1 firm ripe mango finely chopped (brunoise)
1 large pomegranate seeded
1 red bell pepper brunoise
1/2 Red onion brunoise & soaked in cold water
1/2 Cucumber seeded & brunoise
3 Limes juiced & zest
1 bunch fresh cilantro roughly chopped
fat pinch chilli flakes to your liking
to taste Salt and Pepper
drizzle of olive oil

Instructions

Toss all ingredients together in a bowl, call over some friends and serve!
Great with a lovely pomegranate rosé sangria too!

Notes

** Brunoise is the term for finely chopped. It is defined as a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a “brunoise” cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice [source: wikipedia]

**Note about lime juice... squeeze only until juice stops flowing, don’t over squeeze the lime as you end up with bitterness.

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Tags:Mango,Pomegranate,Salsa

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.