Nothing can really beat classic guacamole. That pure green mixture with the unique flavor is a culinary masterpiece.
On the other hand, sometimes you want or even need a twist to the flavor. If you are having a strong barbeque dish, say chicken or chops that are cooked until the outside begins to blacken, it’s a great contrast to have a cool, sweet side dish. This Mango Guacamole is just the trick.
The secret ingredient here, unlike classic guac, is to replace the standard jalapeno with hot/sweet pickles. You can find varieties of these pickles in many stores and we’ll be posting a recipe later this summer when our own cucumbers are ready in the garden.
This guac is, naturally, perfect for some chips and a salt-rimmed margarita. But just on the side of your plate, it’s a lively way to add character to your meal.
Normally, when we make guac we use a pastry cutter to mash the ingredients. Here, it’s chunky style so the size you get is the size you cut.
Yield: about 3 cups
- 1 medium sweet onion
- ½ cup hot/sweet pickles
- 2 ripe mangoes
- 2 avocadoes
- Juice of 2 lemons
- Handful of cilantro
- Salt and pepper to taste
Dice the onion and place into a bowl. Dice the pickles and add the pickles and any pickle juice to the bowl. That pickles juice is an important contributor to the flavor.
Skin the mangos, cut off the meat and dice. Add to the bowl.
Skin the avocados, remove the pit, and carefully slice up each half into “smallish” pieces, say ¼ by ¼ by ½ inch. You are doing the avocados at the end here to prevent them from discoloring. Add them to the bowl
Juice the lemons over the bowl. Then dice the cilantro and add. Stir to mix. You may want to add some salt, possibly some pepper, but you need to taste first.
Refrigerate until ready to serve.
Source: Brian O’Rourke
There you are in the produce aisle. There it is: big, colorful, obviously ripe and juicy. You try to walk past, but it murmurs “Buy me” and you succumb. It’s okay. You are only human and mangos have that tropical reputation. Don’t feel guilty. Who could resist?
But, but, now that you have those mangos home in your refrigerator, what do you do. What can you do quickly?
This mango salsa is one of my favorite Really Simple recipes. It takes just a few minutes to make. And you may notice there that there is no cilantro is this salsa, no mint, no … That’s the idea: this is a very simple, very fruity salsa with a fine balance of heat and sweetness.
Why the sugar? It’s to help extract juices from the fruit, as well as to balance the power of the serrano and jalapeno. Use other pepper combinations if you need to.
This salsa is a great match for any meat, or for fish. With its strong fruit flavors, you could feature this beauty atop ice cream or pound cake. From start to finish, this salsa will power your meal.
Mango Banana Salsa
Yield: 8 servings:
- 1 large ripe mango, peeled and diced medium
- 1 large banana, peeled and diced medium
- 1 medium red onion, diced finely
- 1 serrano pepper, diced with seeds removed
- 1 jalapeno pepper, diced with seeds removed
- Juice of one lemon
- 1 tablespoon sugar
Work first with mango, peeling and dicing. Place the diced pieces in a medium –sized glass blow. Continue with the banana and onion. Dice the peppers, working with rubber gloves and making sure to avoid touching your eyes.
Add the lemon juice and mix thoroughly with a spoon. Then add the sugar and mix again. Taste test for heat, recognizing that in an hour this salsa will definitely be hotter.
Salt and pepper are not needed. If there is a hint of any harsh flavor, add another tablespoon of sugar.
Refrigerate for at least one hour before service. If refrigerating for a longer, then occasionally stir.
Source: Brian O’Rourke