Mango Medley
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Mangoes are one versatile fruit. I mean there are so many ways to prepare them, and build on their flavor, it’s amazing. You can grill them, baked them, you make it you can make it with mangoes . In India, mangoes used to make preserves and chutneys, while in Mexico they’re used to make pies, and ice cream, or can be eaten raw with chili powder, salt and lime juice. Isn’t that amazing, two different antipodes on earth where mangoes are a staple in cuisine.
Me, I like mangoes when their flavor isn’t overpowered by anything else. And I love the fact that they’re naturally sweet. So on a warm Los Angeles day(weather is so unpredictable here) I can run to the store , pick up a few mangoes (frozen or fresh), mix them with a few common household ingredients, sit on the front porch, and enjoy the warm sun beaming down on me, while eating a cool and refreshing snack. Yum!
Ingredients:
2 mangoes, peeled and cubed
1/4 cup of diced red bell pepper
1 medium carrot shredded
3 table spoons of orange juice
1/8 cup of fresh mint chopped
Step 1: In a bowl combine mangoes, bell pepper, carrot and mint. Toss with orange juice. Refrigerate or serve immediately.
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Have you ever seen somebody lick the chutney spoon in an Indian Restaurant and put it back? This would never have happened under the Tories.