Salsa is especially great in the summer. With so many flavor options salsa can be a dip or dressing to go with almost any meal. I love the sweet and spicy combination of mango and pineapple salsas. This week I will be serving wild caught Alaskan salmon with salsa in packets cooked on the grill. You can search that recipe in our archives – it’s so simple and fast to prepare. Best yet there is no hot oven required. Not sure how to chop up a mango? I’ve been there. No specialty store mango cutter required. Follow the link below for a how to on mango cutting. Then head to the kitchen and whip up a big batch. You will have something quick to pull out and pair with your favorite organic tortilla chips next time you need a side or snack.
1 Mango 1/4 cup chopped green onion, green part only
1 T. fresh cilantro, chopped 1 T. jalapeno pepper, finely chopped
1 garlic clove, minced 1 T. lime juice (juice from half small lime)
1/4 t. salt 1 T. olive oil
Directions: Peel and chop the mango. Combine all ingredients in a bow. Chill for 20 minutes or more.
This recipe is great with fowl and fish entrees. Some ideas might be grilled fish or chicken quesadillas with mango salsa.
Know Your Produce? Mango
Cultivated in India for at least 4000 years this is an old fruit to some and new to others. A mango is ripe when it gently gives under pressure. They are best kept at room temperature until fully ripened. Mangos are now grown in the United States and Mexico and are gaining in popularity. The most common variety may be the Tommy Atkins followed by the Kent and Altaulfo.
Mangos are high in nutrients including antioxidants. They provide potassium, vitamin A and vitamin C. Mangoes can be eaten out of hand, dried and are great in smoothies.
How to cut a mango – click here to link to video: