Without a shadow of a doubt, the fruit which I most look forward to seeing on the stalls of the shuk is the Mango. Something about it’s yellow/orange/pinkish blush, hinting at the soft, sweet, sticky fruit waiting to be devoured can’t help but make my mouth water. At the height of the season (now) they’re inexpensive and simply delicious as well as being super healthy.
Go for the Maya variety – they’re the best, give them a slight squeeze – they should yield – too squishy is bad as is rock hard and use the colour as a guide too – they should look good and inviting. Here’s some I picked earlier so you see what I mean…
I picked up a couple of kilos today on my way home. I was inspired by the fact that limes have been available for the past couple of weeks to make one of my favourite simple sides – a mango salsa. It’s quick and easy to put together, healthy and delicious, looks good on the plate and the leftovers (if say you make a huge quantity) are also superb.
Serve alongside any main – particularly good with fish or grilled chicken – works well with chips too as a dip.
Here’s what you need:
1 large mango
Juice of 1 lime
half a red onion, chopped
1 chile pepper, chopped (dial up the heat by leaving seeds and ribs in)
1/4 red bell pepper
handful of coriander / cilantro
Take the flesh of your mango and chop as roughly as you like. The mango has a flattish stone in the middle so it’s easiest to slice the two flat sides off first then take the remaining sides – the remaining flesh should be eaten off the stone – chef’s perk!!
Finely chop the onion, chile pepper and bell pepper (I put the bell pepper in to add colour but if you can find red chile then you can leave it out.
Squeeze the lime over the top (lemon works too)
Roughly chop your cilantro
Mix the whole lot together – it should look like this: