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July 25, 2012

Champagne Mango Salsa

by Anne Paddock
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Summertime brings a bounty of fresh fruits and vegetables to our table and there is no better time to mix them together. With an abundant supply of champagne mangos and sweet grape tomatoes, consider making Champagne Mango Salsa – a delicious side dish that is simple and quick to make.

Great with crab cakes, salmon, or grilled chicken, the mango salsa can also be used as a topping on mixed greens. My family prefers the salsa heavy on the mango but the quantity of the major ingredients – mangos, tomatoes, avocados, scallions, and red onions – can be varied to your taste. However, the fresh chopped cilantro is key to the refreshing taste of this salsa so use a heavy hand.

DSC_0021Champagne Mango Salsa
2 Champagne Mangos, diced
1/2 pint of sweet grape tomatoes
1 scallion, green part only, chopped
1/2 cup of fresh cilantro, minced in a food processor
1 avocado, diced (optional)
1 tablespoon red onion, finely minced(optional)
Salt and Pepper

  • In a large mixing bowl, combine the mangos,tomatoes, scallion, and red onion (if using). Gently stir to blend ingredients.
  • Add the chopped cilantro, avocado and gently stir to blend.
  • Generously salt and pepper, stir, and serve.

For a delicious variation, add 2 tablespoons of Mangé fresh fruit mango vinegar (can be purchased at www.mange-legastronome.com). This velvety smooth vinegar will add great flavor and also keep the avocado from discoloring.

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