Last week I was craving mangos (in the winter, go figure), and when I went to my local grocery store to see what was available, what I found wasn’t very appetizing. The fresh mangoes were very bruised (probably from their long journey from a faraway tropical country), and the frozen mangoes seemed as if they had been on the freezer shelf for months. I then went searching for an alternative at Wal-Mart, and lo and behold, Canned Diced Mangoes from Del Monte!
I have my experience with canned mangoes (so much that there are two Mango Pie recipes on this blog), and at first, I wasn’t sure about buying these Del Monte Canned Mangoes, but I was pleasantly surprised when I did. These didn’t have the taste of metal that we’ve come to dread (when you grow up around mango trees, you get to know a little bit about this wonderful fruit).
The first thing I made with them was a sauce whose recipe was given to me by a friend form Cancun a long time ago. Can you believe I ate the whole thing by myself?! “At least it has fruit”, I thought to myself. It is a quick and easy salsa that you can prepare using homemade salsa or any store-bought chunky salsa; it can be done in a matter of 2 minutes. This is not necessarily “traditional” Mexican fare, but it pairs well with several Mexican dishes, especially seafood.
MAKES 10 SERVINGS (1/2 CUPS EACH ONE)
- ¾ cup of chunky salsa (from a jar or you’re your own)
- 1 can (15oz) diced mangos drained or 2 large mango diced.
- OTHER INGREDIENTS TO MAKE IT YOUR OWN:
- 1 Habanero pepper, finely diced
- 1/3 cup cilantro, finely chopped
- ¼ cup fresh mint, finely chopped
- ½ cup red onion, finely diced
- ½ tablespoon of lemon juice.
- *You can also use dried pepper flakes or any other type of pepper.
- Make the salsa a few minutes before serving.
1. Pour salsa into a medium-sized bowl.