If you don’t know about the wonderfulness of mango, let me introduce you to each other. You, this is mango, a juicy, sweet, and intensely yellow tropical fruit that’s available pretty much year-round. Mango, this is your new fan, someone who will no longer ignore you in the grocery store; who will instead buy you, take you home, and let you hang out with the avocados in the bowl on the counter for a day or two until you’re fully ripe.
I’ve been eating lots of mangoes lately because they’ve been priced at about a buck apiece, and I only buy them when they’re on sale. They go on and off of sale throughout the year, it seems.
Mangoes are great on their own, scored, and turned inside-out and eaten with a squeeze of lime; tossed into a leafy salad; made into a sorbet or granita; or transformed into this simple salsa that’s great on fish tacos.
I think of mango as sort of a more perfumey, exotic peach, so when peach season comes into play, I’ll make this same salsa with peaches instead. Then I’ll wait for the sales again. Chips up, peoples.
Makes about 2 cups
- 1 avocado
- 2 fresh mangoes
- 1 small handful cilantro, chopped
- ½ jalapeño, finely chopped
- juice of 1 lime
- salt to taste
1. Halve the avocado and remove the pit. Score the flesh with a sharp knife, making a crisscross pattern, so you have small cubes. Using a spoon, scoop it out and put it into a bowl.
2. Slice off the two fleshy parts off of the mango, and score it like you did the avocado, but instead of using a spoon to scoop out the flesh, turn it inside-out and slice off the diced bits. Put this into the bowl with your avocado. Add the rest of the ingredients, stir gently with a spoon and taste for seasonings.