Spring is a glorious time for mangos! They’re not a food which I just like to eat by themselves, however, I love it as an ingredient or a topping. Mango has a unique tart and sweet flavor and a soft, but chewy, texture which goes well with other foods. I’ve had mango several times on top of sushi rolls and love the contrast. The mango chutney recipe I’m sharing today is very good on steak, but also delightful on salmon or other fleshy seafood.
Mangoes are an odd fruit with a large flat seed in the middle. When preparing mangos you want to peel them and slice a small piece off the top and the bottom so you have a flat surface to set it on. Then carve the two large cheeks of fruit off each side and the smaller slices from the edges. Mangoes are slippery and a little sticky, so be careful. You don’t want to lose fingers doing this! Once you have the cheeks off then you can easily work them into slices or cubes. A more traditional way to do this is to skip the peeling and just slice the cheeks off with the skin intact. Then you make a grid pattern through the fruit and flip the skin wrong side out to make the fruit easy to harvest. Either way is fine, but both take a little practice. Look for mangos without soft spots or blemishes and that are relatively heavy for their size. They’ll be the sweetest.
1 mango, peeled and cubbed
2 roma tomatoes, cubbed
juice from one lime
1/2 tsp chili powder
1/2 tsp ground cumin
salt and pepper to taste
1-2 Tablespoons Ultra Gel (This will be determined by just how juicy your fruit is. Start with 1 Tablespoon and allow the mixture to sit before adding more.)
(A splash of Cornaby’s Peach Habanero Sauce is amazing in this too!)
Combine all ingredients and allow to sit for at least 15 minutes for flavors to mesh. Serve with salmon or steak, or with tortilla chips. My son loves this as an option for nachos!