The streets are littered with mango pits, and stands selling fresh mangos-on-a-stick, cut to resemble flowers, are on every other street corner. Is it a festival? A fair? No, it’s just mango season in Mexico, and no one can seem to get enough of this sweet, tropical delight.
The easiest way to cut it into cubes is to slice though the fruit on both sides of the flat pit and parallel to it, then cut through the flesh just to the skin, both vertically and horizontally. Over a bowl, turn the skin back and run the knife between the skin and the flesh to release the cubes of fruit. Repeat with the other half, then cut what you can from the flesh closest to the pit, avoiding any stringy pulp.
This recipe is good for dipping with chips, for mixing with black beans, or as an accompaniment to simple grilled chicken.
- 2 cups cubed mango
- 2 jalapeño chiles, diced
- 1/3 red onion, diced
- 1/4 cup chopped hierba buena or mint leaves
- juice of 1 lime
- salt to taste
Place all ingredients in a bowl; toss gently to blend.
Makes about 2 1/2 cups
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