Thursday, April 19, 2012

Champagne Salsa and The Hell Strip!

It's time!

 Cat-bombed Champagne Mangoes!

 These beauties are only available for a few weeks a year, and if you get a case of them, they are reasonable in price.  Get over to your local Whole Foods to get some!  They are also called "Ataulfo" mangoes, and my WF had a huge banner hanging out front to announce their arrival (which is totally appropriate for how delicious they are).  Do the rest of your shopping at Wegmans or TJ's or wherever you go first, though, so you aren't tempted to buy your regular items at WF.  (Wo)Man, is that store jacked up or what??  So not right.  But, they are one of the only places that carries cases of these mangoes for $13.  

 But, what do you do with a case of Champagne Mangoes??

 Slice them like so, scrape the fruit out of the peel kinda like you would an avocado, and enjoy!

I slice mine like this for eating, just scrape the fruit off with your teeth.
I also store the cubed & peeled fruit in my freezer for use in smoothies all year round, which is one reason why I need a whole case of them when they reappear in the spring.  Just finished the last of the frozen CM from last year, and it tasted as good as ever a full year out.  Freeze in individual portions in little zipper bags in your freezer, or even use little Chinese take-out containers, which is what I do.

Before you freeze it, use some of the fresh mango to make a super easy salsa:
Champagne Mango Salsa

Fruit from one champagne mango
1/4 onion, finely minced
handful of fresh cilantro, chopped
about 1/2 cup of fresh tomatoes, halved (I used grape tomatoes since the big ones aren't in season yet)
1 Tablespoon of olive oil (I used Jalapeno Oil for kick) or use plain oil + 1 tsp fresh jalapeno, chopped
Squeeze of fresh lime juice if you have it! I didn't, unfortunately!
Salt + Pepper to taste

Combine everything in a bowl and serve. 

Oh, and mango is great in curries, the sweetness really tempers the spices and heat of a curry, so give it a try there as well.

And, if you are wondering about my gardening, I planted the Hell Strip on Sunday 4/15/12:
The Hell Strip is the area between the sidewalk and the curb and is known for it's highly exposed nature.  Hence, the adorable fencing around it to keep the seed stomping feet of persons and animals out :-)

If all goes as planned, we are going to have quite a show when the Hell Strip is in full swing.  

Here's to hoping!

How are you guys doing with your gardening and cooking?  What's brewing in your kitchens and soil??

No comments:

Post a Comment