Date Cooked: August 22, 2009
Page: 584
Rating: B+
When I made the Peach Salsa a few weeks ago I truly loved it. I liked the fresh taste it brought to the meal and I viewed fruit at dinner time in a new way. I decided I wanted to try the other fruit salsas from the grilling chapter of the book and I figured the mango one was a simple choice.
I love mangos but I do notice I am very picky about the time to eat them. Under-ripe and they have a starchy taste to them. Overripe and they are sickeningly sweet. Unfortunately I think these might have been a little too under-ripe. The other problem I face with mangos is a good way to cut them. I normally just cut down the side of the pit and then skin the “halves” but I feel so much gets wasted. Anybody know a good way to cut mangos?
Anyway let’s stop whining about the difficulties with mangos and discuss this dish. So after processing two mangos, I finely chopped half of a red onion and half of a jalapeno. Well the recipe called for half but since I had already used these jalapenos in another dish I knew they weren’t too hot so I used the whole jalapeno. Some lime juice was added to the mix and then a little chopped cilantro. Everything was tossed together and then I put it in the fridge to rest for an hour.
I have these nested stainless steel mixing bowls (Wolfgang Puck) that I purchased awhile ago before I really started getting into cooking. They sat unused for quite awhile since the only use I had for bowls was heating things up in the microwave and I’m sure big metal bowls and microwaves aren’t supposed to play together. Anyway, these bowls have seen a lot of use since the lids they come with seal perfectly and are great for coating foods in oils or dressings. Just thought I would let you know… in case you cared or were in the market for mixing bowls.
Rating: B-. I didn’t like this one as much as the peach salsa I had made. The mangos were a little under-ripe as I had mentioned before and the overall flavors weren’t as complex as the peach salsa. It was delicious mind you, but given the choice I am going to make the peach salsa again first.
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I don't know of any better way than to cut the mangos down one side and then the other, then score the flesh into cubes, invert, and cut them away from the skin. The way I avoid the waste is I take the remaining pit with mango bits attached over to the sink and chew on it until nothing is left. ;)
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