Mango Tango

I learned something recently (thanks mom…again!).  No, it wasn’t about fixing something around the house, or when I should trim back the boxwoods (I waited too long)…. This is a food blog after all.   I learned that I LOVE mangos.  Like, seriously love them.  I have eaten one daily for about a week (on sale locally).  I at one time must have eaten a bad one because for years I turned my nose to them. 

Now that  this fruit is a staple in my diet I decided to work with it and see what I could create.  It is great simply by peeling it and eating the flesh as a snack – don’t eat the skin, possibility of contracting contact dermatitis (contains urushiol, the chemical found in poison ivy and poison sumac and most likely why many people have an allergy to mangos…cross sensitivity – sorry the pharmacist in me is sneaking out!)  However, who hasn’t had or heard of mango salsa, mango smoothies, mango sorbet,  etc…

Mango salsa will be my target today….how better to eat all those tortialla chips staring at me from my pantry??  Plus, the salsa is very versatile and is lovely atop fish, chicken, pork, etc..  I love any salsa, been known to call it liquid crack.   limes

I searched the Internet and tried to remember what was in mango salsas I have eaten (yes I like mango salsa and I should have realized I’d like the fruit itself, but – well I’ll blame it on being blonde!) and thanks to the lovely people at allrecipes.com along with reading the back of labels of salsas at the grocery store (yes I am that person blocking the international isle of the grocery store with my cart as I read food labels unaware of the rest of the world and who wants around me – sorry! )  I think I have found a pretty good mixture of ingredients to satisfy any salsa lover.

 

 

 

Ingredients

  •  1 Mango, peeled and diced, chunky
  • 1/3 C. Red onion, finely diced
  • 1 Jalapeno, seeded and diced
  • 1 Tomatoe, diced
  • 1/2 C. Fresh pineapple, diced
  • 2 Tablespoon Cilantro, finely chopped
  • 2 Tablespoon  Lime juice
  • salt and pepper to taste

 

Directions

Not brain science here!

1.  In a bowl mix all ingredients, cover and let set for at least 30 minutes for flavors to marry. 

 

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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