MANGO SALSA

SOURCE: ALICE WATERS, ALAN TANGREN, AND FRITZ STREIFF. CHEZ PANISSE FRUITS.

Mangoes at their full maturity possess an incomparable sweetness and a juicy burst of freshness that remind of summer living in tropical paradise. Hence, a salsa of ripe mango chunks will just do the trick for a more vibrant and invigorating taste and visual to go along with chips, salad vegetables or any grilled protein. Heck, even a spoonful alone can whet any appetite!

Ingredients

1 large ripe mango

1 large red onion

1 medium-sized jalapeño chili, seeded

1/2 cup/8 grams chopped cilantro leaves, preferably picked fresh on the same day for best results

1/4 to 1/3 cup/60 to 80 mL fresh squeezed lime juice

Salt to taste

Specific Equipment

Sharp knife

Mixing bowl

Wooden spoon

Makes 1 1/2 cups/380 mL

Instructions

1. Stand the mango on its stem end and the narrow side facing the top. Slice off the cheeks on both sides of the mango pit at a thickness of about 0.75 inches/1.9 cm with a sharp knife, cutting as close to the pit as possible and avoiding the fibrous flesh of the pit surface. Cut away the thin leftover strips of flesh that remain on the pit. Peel the skin off the mango flesh and dice the mango. Set the mango aside in a mixing bowl.

2. Chop the red onion coarsely and add them to the mixing bowl. Chop the jalapeño pepper finely and add them to the mixing bowl. Sprinkle the mixture with cilantro. Toss the chopped mangoes, onions, jalapeño chili, and cilantro until well-blended.

3. Sprinkle lime juice over the mixture and toss lightly. Season the salsa with salt according to personal preference.