Morgan's Mango Salsa

Morgan's Mango Salsa. Eat with chips, fish, or by the spoonful.

Oh man do I love mangoes. Don't tell anybody, but they're my favorite fruit, even more than apples, which is awkward when you grew up on an apple orchard in Washington State, far far away from any mango groves.
There are a couple different types, but my favorite are the ataulfos (seen whole in the picture), which are thankfully now in season in Panama.
I will eat mangoes in smoothies almost every day, but the mango salsa is also a dietary staple as far as I'm concerned. A lot of people call it mango chutney…call it whatever you want, it's delicious. Of course it's great with chips, but I also use it on fish, with chicken, as a salad dressing of sorts, or, honestly, sometimes I eat it with a spoon. What? I like mangoes.

Please note my formula for making this recipe; it makes it easy to make half as much (although why you would want less is beyond me) or twice as much or more, very easily. Basically, the formula is 2:1:.5:.25, or 2 cups mango 1 cup tomato, 1/2 cup onion, 1/4 cup lime juice and cilantro. Get it?

Enjoy!




Mango Salsa

Makes 3.5 cups

2 cups mango, cubed - about 6 small mangoes (click here to learn how to cut a mango)
1 cup tomato, diced
1/2 cup onion, finely diced
1 serrano or jalapeño pepper, seeded and finely diced (for more kick, add more peppers, or leave the seeds in)
1/4 cup cilantro, finely chopped
1/4 cup lime juice
1 teaspoon sea salt

Combine all your ingredients in a bowl, and add more salt if needed to taste. The salsa is best if you refrigerate it for a couple hours first to allow the flavors to marry. Enjoy!

Fruit Salsa Salad

I know, I know: I keep posting salad recipes that include ingredients that aren't in season. The problem is that I'm CRAVING a bunch of vegetables (and fruit), so all I can think about is making some delicious dishes that include them. This one is from the Culinary Apple, Chelan's fantastic kitchen -- and everything apple -- store. They also have some of the best fudge around. Anyway, tuck this one away for a hot summer day, or make it with what you can find at the grocery store.


Fruit Salsa Salad

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Mary Weldy, co-owner of the Culinary Apple.

Prep time: 30 minutes
Serves 6

Fruit Salsa
1/2 cup chopped sweet onion
2 tablespoons chopped cilantro
2 medium diced Fuji apples
2 cups blueberries
1 fresh orange, peeled, sectioned and cut into small pieces

Dressing
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil
3 tablespoons apple juice
1/3 cup red wine vinegar

Garnish
1 1/4 cups mixed baby salad greens
1/2 cup crumbled Gorgonzola cheese

Gently stir all fruit salsa ingredients together.
Whisk dressing ingredients together, pour over the salad and let stand for 10 minutes.
Divide the greens onto 6 chilled plates, spoon fruit salsa over salad greens and top with cheese.

Wine Pairing Suggestions:
CR Sandidge Winery KISS Chardonnay Gewürtzraminer Blend
Karma Vineyards Methode Champenoise
Wapato Point Cellars Riesling