23 August 2010

mango armadillos and mango salsa

if some of your friends are jerks, they probably keep secrets from you and call you ugly behind your back.

fortunately, i am not a jerk and i think everyone is equally ugly, therefore i'm nice enough to share this nifty little tidbit on dicing up mangoes.

[mango armadillos!]
  1. quarter your mangoes all the way to the pit using a paring knife.
  2. slide your knife between the flesh and the pit to loosen the flesh from the pit.
  3. score each mango quarter all the way to the skin as in the photo.
  4. slide your knife between the mango flesh and skin, as if filleting a fish. you should end up with diced pieces of mango, or if you're unlucky, diced mango with nicks in your fingers.
after dicing your mangos, you can make this great fruit salsa!

mango mango salsa
3 mangos (ataulfo, preferably), diced
1 cup fresh coriander leaves, chopped
1 red pepper, diced
3/4 cup red onion, diced
1 fresh chili pepper, diced
1/3 cup olive oil
salt/pepper to taste
  • mix all ingredients together and then eat it with pleasure on fish, meats, roasted or unroasted vegetables, or with tortilla chips or with just a spoon and your guilty conscience.  
  • even goes with hot dogs!

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