Mango Salsa

What we eat plays are big role in what our skin tone looks and feels like. When the weather is sunny and warm it’s more likely that you will be drawn to foods that are light, refreshing and colorful. The more colorful and fresher the food the healthier attribute to your skin.

I had the pleasure of being invited to my good friend Diana’s house for dinner last month and she served a delicious and decorative Mango Salsa. The Mango Salsa was filled with beautiful appetizing colors, textures and flavors. It looked great on the plate but taste even better. Diana served the Mango Salsa to accompany BBQ Halibut. It was scrumptious.

Mango Salsa can also be the perfect accompaniment to fish, meat, or chicken. Mango Salsa can also be eaten on top of a healthy cracker or topped on your lettuce salad. Instead of mustard or mayonnaise try it spread on a whole grain wrap with or without your favorite protein.

The mango is the apple (or peach) of the tropics, and one of the most commonly eaten fruits in tropical countries around the world.

The fruit flesh of a ripe mango contains about 15% natural occurring sugars, up to 1% protein, and significant amounts of beta carotene, B and C. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang; it tastes roughly like a cross between a peach and a pineapple. Mangoes are very juicy; the sweet taste and high water content make them refreshing to eat.

Shallots think onions. The shallots should be firm and heavy for their size, not dry and light, and should have no soft spots. Sprouting shallots are an indication of age and should be avoided. The smaller the shallot, the milder the taste larger shallots will smell and taste more like their onion and garlic cousins.

Basil is a member of the mint family and has the same sort of highly aromatic quality with a fresh, sweet and subtle flavor. It brings life to any dish.

Cilantro is a member of the parsley family; Cilantro is an herb commonly found in Mexican dishes and salsas, and is sometimes referred to as Mexican parsley. It is actually related to coriander, which is the ground seed of the leafy cilantro plant. Fresh cilantro has a pungent odor--it's one of those herbs that people either love, or intensely dislike. My family happens to love it.

Dill should be used sparingly as the flavour grows. It has a dilly flavour like dill pickles. Dill weed pairs particularly well with all types of seafood’s.

Colorful Mango Salsa

Ingredients

• 2 Mangoes cut into small cubes
• 2 Shallots chopped
• 1 Red Pepper cut into small cubes
• 1 T. Fresh Dill chopped in small pieces
• 1 T. Fresh Basil chopped in small pieces
• 1 T. Fresh Cilantro chopped in small pieces
• Juice and Zest of one lime
• 1 T. Extra Virgin Olive Oil
• Sprinkle of Sea Salt to taste

In a bowl combine all ingredients and stir lightly. Mango salsa should be eaten on the day it is made as it will become mushy, however it still tastes delicious if eaten a day or so later.

Enjoy!

Photo by Sarah Pflug from Burst

Bon Appetite!...TKH