Recipes

Mango Salsa

Ingredients

2 ripe mangos, peeled, pitted, and diced (about 3 cups) (See below to cut easily)
1/2 medium red onion, finely chopped AND 2 garlic cloves crushed
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped -- 1/2 tsp ginger -- 1/2 tsp sea salt -- 1/2 tsp black pepper
3 Tbsp fresh lime juice AND 1 Tbsp Rice Vinegar
1/4 tsp curry powder (Also good with diced red bell pepper and jicama)

Preparation

Combine all of the ingredients in a bowl. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado and tomato (amount to your liking).

How to Cut a Mango

1 The mango has a flat-ish oblong pit in the center of it. Your objective is to cut along the sides of the pit, separating the flesh from the pit. Holding the mango with one hand, stand it on its end, stem side down. Standing up the mango up like this you should be able to imagine the alignment of the flat, oval pit inside of it. With a sharp knife in your other hand, cut from the top of the mango, down one side of the pit. Then repeat with the other side. You should end up with three pieces - two halves, and a middle section that includes the pit.

2 Take a mango half and use a knife to make lengthwise and crosswise cuts in it, but try not to cut through the peel.

3 At this point you may be able to peel the segments right off of the peel with your fingers. Or, you can use a small paring knife to cut away the pieces from the peel.

4 Take the mango piece with the pit, lay it flat on the cutting board. Use a paring knife to cut out the pit and remove the peel.