Makes 1 ½ cups

In Antalya, Turkey, the pomegranates are so plentiful that street vendors mound them in piles on the ground. On a recent visit, I couldn't drink enough of their vibrant red juice. In this recipe, the seeds burst their sweet-tart flavor into the creamy mango and the color is wild. Serve with a basket of tortilla chips.

1 mango, peeled and cut into 3/8-inch cubes
¼ cup fresh pomegranate seeds (see Tip)
1 green onion (green parts only), finely chopped
1 tablespoon dried currants
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon minced jalapeno pepper, or to taste
1 clove garlic, minced
Salt and freshly ground pepper to taste

Stir together the mango, pomegranate seeds, green onion, and currants in a medium bowl. Whisk together the remaining ingredients in a small bowl; add to the mango mixture and toss gently. Taste and adjust the seasoning.

Variation

Omit the pomegranate seeds if they are unavailable. For color, add 2 tablespoons finely chopped red onion.

Advance preparation

The salsa will keep for up to 1 day in a covered container in the refrigerator. Bring to room temperature for serving.