Just like Garth Brooks, Romeo can’t have the Mango. He used to be able to consume the divinely delicious fruit to his heart’s delight, but he OD’ed on mango during a tropical hiking trip some years back (in which at every pit stop he picked mangoes from low-hanging branches, peeled and devoured them.) Legend has it that on that journey Romeo ate a full 15 mangoes in the space of 12 hours. Romeo’s lovely face swelled up to twice its original size, he ran a dangerously high fever, and he developed painful blisters inside his mouth. Some thought it was an allergic reaction to the mango. Others suspected Romeo was the victim of a chupacabra or a voodoo curse.
Unfortunately, it was the Mango. Romeo has tried mango and mango products since and always suffers similarly grotesque results (never quite as bad as the first time). Out of deference to Romeo’s sensitivity I do not partake in mangoes around him (I even forgo that nectar-of-the-gods commonly known as the mango lassi in subcontinental restaurants when we dine together) and I restrain myself from preparing dishes featuring mangoes in our kitchen. Ah, the sacrifices we make for love.
But when I was invited to an island-themed potluck recently, on a night when Romeo was otherwise occupied, I couldn’t resist the temptation of the mango. I CAN have the Mango damnit, and so can you! Sorry Romeo ?! (And sorry Liza, I know how much you hate it when a fruit is the MVI of a dish.)
The easy, delicious, and refreshing mango salsa recipe for the rest of us after the jump….
First I should give credit where due. LaMorgan a while back brought an oh-so-delicious mango salsa to a ladies’ night event at my place. I didn’t follow her recipe (I was too lazy to scrounge for it), but it was most certainly my inspiration.
10 Minute Mango Salsa Recipe
I took four ripe but still firm mangoes (you don’t want them too mushy) and peeled and chopped them into bite-size pieces.
I then took one 12 oz. container of fresh cherry tomatoes and sliced them into quarters. I finely diced one poblano pepper (a not so spicy big green chili – so mild babies can eat it without crying),
Then I chopped one large sweet red pepper, and added two large handfuls of freshly chopped cilantro to the mix. I sprinkled with salt and squeezed a little lime on it and placed the entire mixture into a strainer to drain off the excess liquid. I tossed the salsa around in the strainer for about a minute and then placed it in a serving dish and sprinkled lightly with red pepper flakes and a bit more salt to taste. Served it up with tortilla chips.
That’s it ladies and gents.
We can have the MANGO!