Saturday, November 7, 2009

Mango madness Mexican style

It is the silly season here is Darwin. Mango madness has struck. The weather is getting hotter and hotter. The nights are no longer cool. The clouds are becoming gray and ominous, but refuse to open and bring relief. Locals recommend you take holidays to a more ambiant climate. The swimming pools are crowded. Everything becomes sticky and hot. People slow down, rest often, drink more. And the trees are ladden with mangos.

I could not believe it when I heard that mangos were left to rot on trees! How could there be so many of them? How could people not gobble them up? I also couldn't believe it when I saw the price of the various kinds of mangos as the local markets. Only $ 1.50 per kilo! Outrageous! And the differing kinds - bowen, ruby blush, thai...

Inspired by a new cook book, as well as a left over mango, we whipped up this salsa to accompany our tea of fajitas tonight. All of the ingredients were at hand, and the process was particularly uninvolved. The flavours of this salsa are verbose and vibrant. Sweet juicy mango, tangy tomato, searing chilli. Simply delicious.

Mango Salsa

Makes 3 cups or so

Cheek of a fresh mango

1 tomato

¼ large red onion

Fresh chilli, to taste

Juice of ½ lime

1/3 c. fresh herbs

Salt and pepper to taste

Finely dice the mango, after removing the skin. (Reserve the remainder for a smoothy, or more salsa tomorrow!) Half and de-seed the tomato. Finely dice it, as well as the onion. If you desire, de-seed the chilli and finely chop. Place these prepared ingredients in a bowl and mix well. Spritz over the lime juice, sprinkle on the herbs – I had some coriander, as well as mint and parsley from the garden – after you have roughly chopped them. Mix ingredients together again. Season to taste.

Place the salsa into the fridge for around an hour before serving. The flavours will combine together well, with sweetness and heat permeating the mixture.

Serve the salsa as you see fit. Try it alongside guacamole and corn chips. Or on top of chicken fajitas with sour cream and cheese.

Adapted from Jake Tilson’s A Tale of 12 Kitchens.

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