Monday, April 26, 2010

Mango Salsa

As seen on vegan 'crab' cakes!

I thought, instead of talking about it, it deserves it's very own blog post. It's so delicious with the vegan 'crab' cakes, by itself, on top of a salad... the possibilities are endless!

Make it up and eat it then or let it sit and marinate. Either way is fantastic!

1 ripe mango, cubed (see instructions below)
1/2 sweet onion, diced
1/2 to 3/4 cup red bell pepper, diced
1 or 2 jalapenos, diced fine (we like things hot and spicy so we use two. If you want 'not so hot', you can take the seeds out)
1/2 cup cilantro, finely chopped
1 clove garlic, finely chopped or 'smashed', this can be optional
Juice of 1 lime
Dash salt and pepper

Slice off  the two meaty sides of the mango. Run your knife vertically through the meat of the mango, then run it horizontally, creating cute little squares in your mango meat. Then flip your mango 'inside out' which will protrude the meat. from there you can use your knife to pear off the cute little cubes. My mom taught me this when I was about 15 years old; she was doing it for a dessert and served it inside out. Back then that was pretty amazing! It's still pretty amazing. It makes a great presentation.

Add your onion, red bell pepper, jalapeno, cilantro, garlic, lime juice and salt and pepper to your bowl of mango cubes.

Mix well and let sit, then serve!

I use it for the crab or meatless crab cakes. It's also great with crackers as an appetizer or on top of a salad. It's very versatile and tasty!

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