Mango Salsa

We have approached that in between season here in Seattle. The farmer’s markets are somewhat bare when it comes to fruit and veggies. Besides cabbage and some root veggies that are dominate I am left uninspired. As always we try to eat local, fresh, and with the season; but now is when I find it really difficult to do. This is when I venture outside my realm and dip into the fruit and veggies that come from elsewhere. The makings of a great mango Salsa

This is when I find myself indulging in dried fruits, more frozen fruits, and at the moment: something a bit tropical!?! I was walking through Whole Foods the other day and there were a huge pile of mangos.  They were bright yellow, and had a slight give to the touch. I knew they were ripe so I picked some up with no particular plan in mind. (I will still never understand why I do things like this.) The mangos sat in my fruit bowl about two days. I kept glancing at them but I was waiting for inspiration to strike.  It just so would happen that we were having a gloomy day with it being real rainy and windy. I wanted to brighten it up - make it feel warm and sunny like the spring day we all wish for. Then, I thought of those mangos. I grabbed my umbrella and through on my rain boots and headed down to Pike Place Market. One red onion, some jalapenos, fresh mint, limes, and fresh shrimp…I knew the perfect meal for us to enjoy.

Mango Salsa

I got home and started in on making some fresh tortillas. (Sorry, after living in Phoenix for ten years with fresh ones always available the store bought ones here do not compare.) Once the tortillas were made; I quickly minced and diced away at the mango, and other ingredients. Squeezed some lime juice over it all and popping it all in the refrigerator to mingle together and chill out for a while. Meanwhile, Brian cleaned the shrimps and we tossed them in some olive oil salt and pepper. We placed the shrimps on a piping hot grill pan and let them sear until they were cooked through. The tortillas, some sour cream, hot shrimp…topped it off with the mango salsa I made and a bright and cheery meal was served. I made us feel the warmth of spring and summer coming. I forgot all about that rain and wind I battled to get my ingredients. I must thank the mangos though. They were sweet, juicy, and so ripe that they were perfection.

Mango Salsa on a Shrimp Taco

Mango Salsa (makes about 2 cups)

*Although I made this to go with Shrimp tacos, this is a great condiment for any grilled fish, grilled chicken, and even over tofu (the way I ate it).

2 mangos, diced

¼ cup red onion, small diced

1 jalapeno, seeds removed and diced small

About 2 – 3 sprigs of mint, leaves picked and finely sliced

1 lime, zested and juiced

Pinch of Sea Salt

First; in a bowl place the mango, red onion, jalapeno, mint, lime zest, and juice. Sprinkle some sea salt over it and toss it well. Cover it with plastic wrap directly on it and place it in the refrigerator for about 30 minutes to an hour.

Finally, upon serving remove the salsa from the refrigerator and toss again. Give it a taste, if you feel that your jalapeno is a bit strong in the mixture feel free to sprinkle a bit of honey (1 tsp) or a bit of sugar (1 tsp) over it all and toss again. This will help the flavors mellow out a bit…but only if you feel it needs it. Serve immediately.

Note: this is one of those items that I like to make the day I am eating it or the night before at the most. It will keep for a day or two if refrigerated and wrapped well, but letting it longer than that it will begin to get mushy.