Mango Salsa

Did somebody say mangoes? I guess it was me...yesterday...when I was telling you how to make a Mango Margarita.  Still wrapped up in my mango craze, today I made Mango Salsa.  If you've never tried mango salsa then you are in for a real treat. It is fruity and spicy at the same time.  Crispy, fresh, complex, and so versatile that you can stir it into mashed avocado for a refreshing guacamole, use it as a relish on hot dogs or turkey sandwiches, toss it into a green salad for some fruity zing, scoop up an ample portion with a homemade tortilla chip, or do as I did this evening, and mound it on top of freshly grilled salmon. In the winter I like the mustard sauces on salmon, in the summer I like it simple...grilled and topped with this tasty salsa.

Generally I don't use a recipe, just chop up what I have on hand (jalapenos and cilantro is a must for this, and, of course, mangoes!), and toss it all together until, as my grandmother used to say, “it looks right.”  Even the picky Mr. O-P enjoyed this salsa that is both hot and cool at the same time.

Mango Salsa

2 tablespoons apricot jam

1 Tablespoon freshly squeezed lime juice

1 cup mango (I used a Melissa’s Ataulfo mango),

seeded, peeled and chopped

1/3 cup red bell pepper, finely chopped

¼ cup chopped red onion

1 Tablespoon fresh cilantro, chopped

1 jalapeno, diced (remove the seeds or not, depending upon your heat tolerance)

Salt and pepper to taste

In a small mixing bowl, whisk together the jam and lime juice until thoroughly blended; set aside.

Fold remaining ingredients into jam mixture just until blended.  Serve immediately.

This post is linked to:

Creative Ways

Create It Thursday

Home and Garden Thursday

Home Sweet Home

Full Plate Thursday

Friday Finds

Mango-Citrus Sorbet

I am all about fall colors at this time of the year but, generally, in cooking and baking, it means something pumpkin-y and, frankly, I’m starting to get “pumpkin-ed out” (Oh, no!)  Not to worry, it probably won’t last.  In the meantime, though, I’m employing the use of other fall-colored foods and today broke out the mangoes.  Mangoes, you say?  In the fall?  Yes!  I know you probably think of mangoes as tropical and summery, but, this morning I made mango sorbet (had it for breakfast, don’t judge me, it’s fruit isn’t it?) and it was amazingly delicious.  The recipe is straight out of the Melissa's Everyday Cooking with Organic Produce Cookbook (I found stacks of them in the produce section of the local market).  It’s a book that I recommend highly because it has loads of novel recipes for every imaginable type of produce.  This delicious, healthy sorbet is going to be used as a part of an Indian meal, between courses, to help put out the spicy fire of the food (until I bring on more!).  Try it.  It is so easy and so very good!

Mango-Citrus Sorbet

YIELD: 8 Servings

½ cup water

½ cup sugar

3 large or 4 medium mangoes, peeled, seeded, and diced

Juice of 1 lemon, preferably Meyer

Juice of 12 orange, preferably Cara Cara

In a small saucepan combine water and sugar. Bring to a boil on high heat; boil for 2 minutes.  Cool and chill.

Puree mango in batches in blender or food processor fitted with the metal blade; fruit should be smooth and without any lumps.  Add chilled sugar syrup and juice and whirl until combined.

Process in ice cream maker according to manufacturer’s instructions.

Transfer to container.  Cover and freeze at least 5 hours or up to a week.  Place in refrigerator 20 minutes before serving to soften slightly.

Nutrition information (per 1 cup serving): 131 calories (less than 2 percent from fat), 0 g fat, 0 g saturated fat, 0 mg cholesterol, 32 g carbohydrates, 0.9 g protein, 14 mg sodium, 0.5 g fiber

 If you don’t have an ice cream maker, GET ONE!  Click here.

  It’s more than just for making ice cream; it makes slushies (Imagine pouring a can of your favorite soft drink into the machine and coming out with a slushy ten minutes later.), frozen margaritas to die for, and wonderful, good-for-you sorbets like this one.  Oh yes, it also makes sinfully delicious ice cream!

 This post is linked to:

On the Menu Monday

Mango Chutney

I first tasted mango chutney in the late 90s at Punjab Restaurant in Covent Garden in London. That was my first experience with Indian food and I loved it! Ever since then I've been exploring recipes, buying spices (Penzey's has nothing on me!), and filling the larder with many different kinds of chutney, all made by my own hand. It's become a late summer/early fall ritual, and one that I particularly enjoy. There is something so wonderfully cozy about "putting food by" when the weather has turned cold and nasty.

While plum is my personal favorite, mango chutney seems to be the one that even those unfamiliar with Indian food seem to know, so I make a lot of it and gift both guests and hosts during the holidays. It's a lovely tradition, and one you might consider.

Mango Chutney
(Printable Recipe)

3 medium Granny Smith apples, peeled, cored, and chopped

2 large mangoes, peeled and chopped

1/2 medium sweet red pepper, diced fine
1 small jalapeno, seeded and diced fine

1 1/2 cups granulated sugar

1 cup finely chopped onion

1/4 cup golden raisins

1/4 cup currants

1/3 cup chopped pecans

1/2 cup white vinegar

1/4 cup finely chopped peeled ginger root

1 tablespoon fresh lemon juice

2 teaspoons curry powder

1/2 teaspoon each: ground nutmeg, cinnamon, and salt
1/4 teaspoon yellow mustard seeds

Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and ginger root in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.

Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim and process 10 minutes for half-pint jars and 15 minutes for pint jars.