My family and I just returned from a glorious week on the West Coast. From the mountains of Lake Tahoe to the city of San Francisco to the beaches of Santa Cruz, we relished in the scenic views of each type of landscape. When you live in the Midwest like we do, traveling to the mountains is such a welcome treat. And there was the food — lots of fresh fruit and veggies. Once we got to the beach, we were all about the mangos. For good reason, they were so juicy and succulent plus they are jam-packed with nutrients. . .
The fun of renting a house at the beach is the opportunity to cook meals together. It’s fun to create in the kitchen with family and friends. The mangos became a culinary project and the adults took part in peeling and dicing them. One night we made mango salsa to top our grilled salmon. It came out so delicious – that when we returned home I wanted to recreate it.
Simply take a sharp pairing knife and peel off a thin layer of the skin. Then quarter the peeled mango by cutting to the pit or stone on the center and gently slice along the edge of the stone to remove the juicy yellow flesh. The stone likes to hang onto the flesh (unlike an avocado that peels away smoothly) — so do you best to get most of it off. Once it’s off you can dice it onto small pieces to toss it into plain yogurt, salads or whip up a fruit salsa like we are doing today!
In a snap you have salsa by tossing in some minced shallots and basil. Feel free to add diced tomato, pineapple or berries (this would be great with blueberries or strawberries – next time!) A hint of ground cinnamon or even cayenne pepper for a kick would be tasty. Enjoy it on grilled fish, chicken breast, pork chops or tofu. This salsa is very versatile and the perfect spring accompaniment.
Makes 2 cups
2 large mangos, peeled, pitted and diced
1 small shallot, minced
5 fresh basil leaves. coarsely chopped
In a medium bowl, gently toss together all of the ingredients. Serve room temperature or chill in the refrigerator for 15 minutes. Store leftovers in the refrigerator for up to 3 days.
Nutrition Information (per 1/2 cup): Calories: 72, Total Fat: 0 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol 0 mg, Sodium: 3 mg, Carbohydrates: 19 g, Dietary Fiber: 2 g, Sugars: 15 g, Protein: 1 g
May your days be filled with beautiful sunsets . . . even if only in your dreams.
Enjoy eating (and living) simply,
Loved reading this one Vic! The trip was great inspiration! I’m tasting that salsa now!