We bought two mangoes a while ago but they weren't ripe yet, so I've been waiting to make this for a while now. I still have one more mango that I haven't decided what to do with yet. Any suggestions?
Anyway, with our first mango, we made grilled salmon with a mango salsa, baked sweet potato fries and a sugar snap pea stir fry. The mango salsa was great and could be used on so many things. Grilled chicken, pork chops, a nice salad. So many possibilities!
The sweet potato fries were REALLY sweet. A bit too sweet in fact. Next time I'll probably make regular potatoes and save the sweet potatoes for "dessert".
Overall though, it was a great meal.
Mango Salsa -
- 1 mango diced (like the picture below)
- a few super thin slices of onion diced
- a pinch of salt
- a squeeze of lemon or lime
- chopped parsley (optional)
- a pinch of sugar or honey if necessary (for mangoes that aren't quite ripe enough)
Mix all the ingredients together and let it sit for a while for the flavors to infuse each other. If you'd like, you can obviously add other diced fruits to the salsa. Pineapple or tomatoes come to mind a some good additions.
Sprinkle with salt and pepper, and grill for a few minutes on each side until the light pink comes up about 1/3 of the way. I prefer the center to be slightly raw but warmed through, but feel free to cook it more or according to your own preferences.
Baked Sweet Potato Fries -
Peel sweet potato and cut into matchsticks. Put in a bowl and drizzle olive oil, sprinkle salt, pepper, paprika and cumin (or whatever spices you like) and toss to coat. Lay it in a single layer on parchment paper or a silpat. Place it in a 400deg oven until cooked through (maybe 30 minutes? I wasn't really paying attention). You can also put it in the microwave for a bit before putting it in the oven to speed up cooking.
Sugar Snap Pea Stir Fry -
Heat some oil in a pan. Add crushed garlic, add sugar snap peas, add a few pinches of salt and a squeeze of lemon juice. Stir until warm and cooked but still crunchy.