I'm in love. Sorry, Mr.FromPastaToPaleo. I've found another and their mottled pink and orange skin stops me in my tracks, their sweet juiciness gets me every time. My new love, friends, is the Haden mango. Originally bred in South Florida, it's breathtakingly beautiful, a gigantic workhorse of a mango, it's fairly perfect.
I've been hosting a weekly local mom party every week this Summer because I love to entertain, make overstuffed platters (see instagram!) and get to know my neighbours. I like to make appetizers I can prepare earlier while the kids are awake and assemble quickly in that sweet spot right after they've gone to bed, just before the wild mom party begins. My mango salsa fits this bill perfectly. It's a great accompaniment for lettuce wrapped Instant Pot pork carnitas or for tortilla chips. I added garlic scapes to mine, because they have been a constant in my summer life, but feel free to add some green onion instead.
2 mangoes, large Haden variety, diced
1 avocado, peeled + pitted + diced
1 jalapeno, seeded and minced
3 garlic scapes, ends removed and sliced thin OR green onion
1/2 cup of red pepper, diced
1/2 cup red onion, diced
1 lime, tested + juiced
1 tbsp white wine vinegar
1/2 cup cilantro, rough chopped
1/2 tsp kosher salt
Combine all of the ingredients in a medium bowl and gently stir. Taste for seasoning and add salt/vinegar if necessary. If preparing ahead, cover with plastic wrap directly on the surface of the salsa to prevent avocado from browning.
tag #frompastatopaleo on Instagram to show me your finished dishes!