We celebrated Cinco de Mayo a little early this year with a mango fiesta. You should too because mangoes are on sale (like, $1 something) at Whole Foods until the end of April.
I brought home muchos mangoes last weekend and mixed up this sweet & spicy salsa. Then (from the same salsa recipe), I made black bean tacos and an avocado-mango salad.
And, of course, no fiesta is complete without tequila. I made a lighter version of a margarita – a mango margarita spritzer. Cheers!
makes about 2 cups (scale accordingly)
2 mangoes, peeled & chopped
2 limes, juice & some zest
1 roasted jalapeño, diced small (or less, depending on spice level)
1/2 cherry pepper, diced very small (optional)
1/4 chopped scallions
handful of chopped fresh cilantro
generous amount of salt
optional – chopped avocado
Mix all ingredients together. Taste and adjust. Serve chilled (best if you let it chill for at least 30 or so minutes).
Mango & Black Bean Tacos:
makes about 4 tacos
1 cup of mango salsa
1/2 cup cooked black beans
1/2 teaspoon dried cumin or chipotle
cotija or other crumbly cheese (optional)
extra limes, for serving
Stir black beans and dried cumin or chipotle into your mango salsa. Taste and add a little salt if necessary. Let the black beans marinate in the salsa for awhile (optional, but recommended). Spoon into tortillas and serve with crumbly cheese.
Mango Avocado Salad:
serves 2-3 as a side
a few handfuls of arugula
1/2 cup mango salsa
1-2 avocados sliced
drizzle of olive oil
squeezes of lime juice
salt & pepper
Toss everything together, taste & adjust.
Mango Margarita Spritzer
serves about 2
2 mangoes, chopped & frozen (if not frozen, add ice)
4 tablespoons tequila, or more or less, to your liking
2-4 tablespoons fresh lime juice, or to taste
agave syrup, to taste
sparkling water, optional, as much or little as you like
Mix everything (except the sparking water) together in a blender. Taste and adjust, pouring the sparkling water at the end.