Ed and Fran
Aug 7, 2008, 8:12 PM
Post #13 of 13
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Re: [Carol_Wheeler] Mango Cordial for the holidays
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This is a totally different style of mango salsa from your recipe. But hey, you need various approaches.
Okay, here we go with the recipe for mango salsa. As I start to write this down, it occurs to me that I don’t measure everything. I just wing it with a rough idea of more or less where I want to wind up. Makes it hard to really give someone a recipe. But in any case, here goes. Lots of explanatory notes to try to help out.
By the way, we use this over poached salmon. We serve it with white rice (and maybe broccoli) and I use the salsa on the rice too. We can’t get really good salmon. Ours is frozen, probably Atlantic, I’m sure it is farm raised, and probably with artificial color added. But it’s the only salmon we can get, so we make do.
Quantities are approximate. With a dish like this everything is relative, and it’s hard to really screw it up. Feel free to add other stuff or leave stuff out (except the mangos).
Mango Salsa
2 ripe mangos, peeled, pitted, and diced, maybe a 3/8” dice (see note 1)
1 small to medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired) (see note 2)
1/4 cucumber, peeled and diced, maybe a 1/8”-1/4” dice (see note 3)
1/3 to ½ red bell pepper diced (maybe ¼” squares) (see note 4)
1 Roma tomato, diced (see note 5)
3 Tbsp (+/-) fresh cilantro leaves, chopped
Garlic, minced fine (see note 6)
Juice of 1 lime (or 2 if you like)
Olive oil (maybe ½ cup +/-)
Salt and pepper to taste
Combine all of the ingredients in a bowl and toss well. Season to taste with salt and pepper.
If the salsa ends up being a little too hot or acidic for your taste, they tell me that you can temper it by adding some diced avocado. We haven’t ever done that.
This really needs to be made (and refrigerated) 2-3 hours before you want to eat. It will get juicier as it sits in the fridge. Mix every hour or so.
This recipe makes about enough for 4 people who really like the salsa. If you only use a little it’ll serve 6 or more.
Notes: - I prefer Manila or Ataulfo mangos. These are about as big as a regular white potato. If what’s available in your area are the large red/green skinned mangos (Petacon or Tomy), then you probably only want to use one.
- Jalapeño would be best because it’s a bit fleshy and not too hot. But you have to taste it to be sure. I used Jalapeño a couple of times ago and it was too mild. Last time I used a Serrano chile. Because I wanted to be sure it was hot I chewed a small piece when I was dicing it. Holy mother of God, almost killed me. So I wound up using about half the Serrano. But I think that one was a bit hotter than your usual serrano. You have to adjust here to suit the chile you have and how spicy you want the salsa. Oh yeah, if you use Serrano it’s best to discard the seeds and membrane.
- I cut about 4” of cucumber and diced it up. My seeds were pretty small so I just used everything. If you have a rather seedy/pulpy cucumber maybe you want to remove the seeds. You need maybe a cup or so.
- This is for crunch and color, so you could easily use green bell pepper. You wouldn’t want to use yellow or orange because it would blend in with the mango.
- I don’t peel or seed the Roma tomato. You can if you like.
- For the last batch I used one clove that was about as big as a Brazil nut (yeah, large clove). You may need to use several if your cloves are smaller. To taste, right?
(This post was edited by Ed and Fran on Aug 7, 2008, 8:15 PM)
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