Mango Salsa

Wowza, what a busy week/weekend!  Sorry for the lack of posts last week – I was rockin’ at rolling both at work and at home busting out various projects…but now we’re back to your regularly scheduled program .  Did everyone have a nice long weekend?  I had friends over on Friday to watch the Celtics (going to the finals woohoo!!) and had a wonderful time in both Connecticut and Maine (shout out to Helen at Home ).  We really lucked out on the weather – but has anyone in the Boston (or north of) area noticed the smoky skies we’ve been having?  It’s actually from the wild fires burning in Quebec – scary!

On Friday night I made a few things for my friends and I to snack on while watching the C’s: Pesto Chicken Pizza, Mushroom & Pepperoni Pizza, Guacamole and Mango Salsa.  It was all quite good if I do say so myself , but I especially liked the Mango Salsa.  Champagne Mangos were on sale last week at good ol’ S&S so I decided to try them out.  They’re not as “mushy” as regular mangoes and paired together, provided a great consistency for the salsa.

Ingredients:

• 1/2 cup red onion, diced
• 1/3 cup red pepper, diced
• 1/3 cup peeled seeded cucumber, diced
• 1 large mango
• 1 Champagne mango
• 1 tablespoon cilantro, minced
• Zest & juice of 1 lime

Directions:

1. Add onion, pepper, cucumber, cilantro and lime juice & zest together in a bowl.
2. Peel the mangoes and dice.  You’ll notice the Champagne mango will dice up into little squares, while depending on the ripeness of the regular mango, it will be a little more mushy/stringy.  * Note: Best way to peel a mango is make a length-wise cut around the fruit and peel back the skin. 
3. Add mangoes to the bowl, stir and let sit for flavors to further combine

Bon appetit!

Have a nice “short” week What did you do for the Memorial Day weekend?

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