Whenever I get Max to eat some veggies I am very proud of myself ;)
A couple of weeks ago I decided to try a mango salsa to go with a pork loin grilled with brown sugar. Since then we made this salsa already three times and I have a mango ripening in the fruit bowl for the next time ;)
Mangoes are very uncommon in Italy. Sometimes you can find them at the grocery store, they usually are in a tiny basked with a bunch of other fruit all going under the name exotic fruit :P I find it very funny now that I live in the US and mangoes, papayas, avocados and a bunch of (exotic???) fruit I have never seen before are readily available in every grocery store.
So mangoes are totally new to me. Max and I once decided to try one and we thought it tasted like pinecones… not good then. No, we don’t eat pinecones, but I tell you, mangoes taste just like that :P So no mangoes for us after that try. But some 3 years after that first try, we had a mango salsa at our friend’s Kay and it was yummy!! Later we discovered that mangoes taste like pinecones only when they are green, unripe, but if they are ripe… well they are ready for this mango salsa :)
- 1 ripe mango
- 5 campari tomatoes
- juice of 1/2 lemon
- 1 tbs brown sugar
- 2 tbs chopped italian parsley (note that cilantro looks almost the same but tastes completely different!)
- 1/4 tsp ground cayenne red pepper (to taste)
Cube the mango.
Chop the tomatoes.
Mix together all the ingredients: mango, tomatoes, the juice of 1/2 a lemon, brown sugar, parsley and cayenne pepper to taste.
Serve with your favorite meat, especially if it is glazed or marinated with brown sugar. I believe it would be great with some white fish as well, but I haven’t tried yet.
My 2 cents on cubing your mangoes:
Since, as I said, mangoes are really not in my background I had to look on the web for how to cut this fruit. I found this video particularly helpful. And here are some pics of what I learned.
Using a knife cut through the two slices of mango without slicing the skin (picture 1 and 2).
With a spoon remove the flesh, first spooning half way through the mango (picture 3), and then all the way down to the skin (picture 4).