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.

Mango Salsa

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 Mangoes
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
Or,
(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)