By La Salsa Inglesa
It’s our favorite season in Xela: mango season so here’s a mango recipe to take full advantage of the current gluttony. This salsa uses raw ingredients and should be ready in about 10 minutes. It goes well as a side for grilled chicken, fish or even tacos, and with intense, fresh flavors it makes a memorable dish for Xela’s potluck scene; double the quantity if there’s a large group.
There are two important things to know about mangos that I’ll share with you having learnt through my own mistakes. 1) There are different varieties of mango depending on how you’re going to use them 2) Cutting a mango is an art.
Having recently returned to Xela and somewhat out of practice in mango shopping I was lured by the cheaper ‘3 por Q5’ deal at Mercado Central. When I cut the mangos the flesh was so stringy my salsa looked more like spaghetti. I then realized I’d bought mangos para chupar (the smaller, yellow variety) rather than Tomi mangos. Tomi mangos are the largest kind; firm to touch I never bought them thinking they were unripe. Tomi mangos are more expensive at ‘3 por Q10’ but perfect for this recipe. I’m not that confident in choosing the best mangos so I tend to ask the market seller to choose mangos ‘para hoy’ or ‘para mañana’, depending on when I’ll use them.
Secondly, how you cut a mango can mean the difference between a mushy mess and salsa success. The advice I got was to begin by peeling the mango, then cut vertically down both sides of the seed to leave you with two halves of flesh that you can then easily cube. Don’t forget to cut the remaining flesh off the seed.
- 2 ripe Tomi mangos, flesh cubed
- 1 red onion, peeled and diced
- 1/2 a red jalapeño chilli, deseeded and finely diced
- 2 tbs of washed and finely chopped cilantro
- The juice of two limes
- Salt to taste
Peel and dice the onion, add to a medium-sized bowl and squeeze over the juice of one lime to soften the onion flavor, stir
Add the mango, the chili and the cilantro and gently mix together with the onion
Squeeze over the juice of the other lime; add salt to taste and more lime if needed
Leave to rest for 20-30 minutes (or more) in the fridge before serving so that the flavors intensify.
My Latin American food blog can be found at www.lasalsainglesa.com
Come visit Alternatives Boutique, AMA’s fairtrade store that sells their own line of homemade salsas, peanut butter and jam as well as beautiful textiles made by AMA’s women’s circle members: 5a avenida 6-17 Zona 1.