Ah Mangoes! So bright, exotic, fruity and sweet. So full of Vitamin A, and beta-carotene that is higher than most fruits. So deliciously high in fiber, vitamin C and b, iron, potassium and protein. So great for moms and baby’s alike….unless you’re Calla and would rather spit it out and eat broccoli instead. Ah what a girl, can’t complain though, at least she’s eating broccoli
With Calla not being interested in these beautifully ripe mangoes, and me being super stoked on the Watermelon Salsa last week, I decided to try my hand at Mango Salsa, and it was delish!
In lieu of eating with tortillas, I toasted a whole wheat bun, mashed avocado on it, and slathered with salsa. It was so good, I ate it for breakfast, lunch and would have had for supper, but ran out of avocado. Darn!
Mangoes are the most difficult fruit to cut. I know there is a technique to it, I’ve just never got around to learning it. I usually peel first, then gradually cut pieces away from the pit. It’s not a pretty technique, especially if the mango is perfectly soft and ripe.
My general rule, is start with less, than add more. It’s easier to add to a dish, then try to take away too much flavor.
2 Firm Medium Tomatoes
1/2 Jalapeno, finely chopped (seeds removed if you want less spice)
1/4 Red Onion, finely chopped
1/8 cup Cilantro, finely chopped
1/2 Lime, juiced
In a small bowl, mix together all ingredients and stir to combine. Taste for seasoning.
Serve with tortillas or with yummy Avocado Toast.
If serving Mango to a little one;
Peel mango and cut around the pit, then chop into small cubes.
(1) Either puree until desired consistency, adding liquid if needed
(2) Mash with a fork
(3) Chop into very small pieces for finger food. It’s pretty amazing the littlest pieces she can pick up with her thumb and pointed index finger (the pincher grasp)