This is what happens when a mango gets drunk in Mexico and makes questionable decisions. To be clear… a mango, not me.
Don't want to hear me ramble on and on... get just the recipe here!
When mangos are in season, this is such a great way to add a little sweetness and tang to whatever you’re making. It’s super easy, lasts a few days (assuming your guests or wife don’t inhale it immediately), and goes with pretty much everything. I love it with chips, on tacos, fish, over jerk pork schnitzel… honestly, you could probably even spoon it over vanilla bean ice cream in the right setting — or with the right amount of outside assistance from your vice of choice.
Recipe Supplies:
• Mango (1 diced)
• Red Onion (1/8th of finely chopped)
• Jalapeno (1/2 without seeded finely chopped)
• Lime Juice (1/2 lime)
• Cilantro (1/4 - 1/2 Bushel)
• EVOO (couple splashes)
• Salt (to taste)
• Cayenne (a little to taste)
Instructions:
Mix the mango, red onion, jalapeño, cilantro, lime juice, and a splash of EVOO. Taste and see how much seasoning it needs. It won’t be much, but mangos and jalapeños vary in sweetness and spice. Sometimes the tiniest bit of salt and cayenne brings out a little more flavor.
Chill in the fridge for 20 minutes or so after you mix everything, before serving. I most recently topped off some surf-and-turf tacos with it!
