B E B E R E

Mango Madness

A couple weeks back, the local grocery had a sale on mangoes,so I bought several to have sit around and get wrinkly (can sometimes get very lazy and only want "easy access" fruit, like bananas or apples). Felt guilty at being wasteful, so doubled the following recipe to use things up:

Mango Salsa

2 ripe mangoes
1 small cucumber, peeled, seeded and diced
1 ripe tomato, chopped
Juice of one lime
pinch of salt
1 small chile pepper, chopped, or tabasco to taste
1 T chopped fresh cilantro (fresh)

Peel and chop mangoes. In a large bowl, mix the mangoes, cucumber, tomato, lime juice, salt, chile or Tabasco, as well as the optional cilantro. Let sit for 20 minutes to allow the flavors to blend before serving. Keeps refrigerated for two or three days.

yield: 2 1/2 cups.

A dollop of this works wonders for about any grilled meat. I had it on boneless pork chops last night. This is very good over white fish fillets, too. (Not so much on fish steaks, except for maybe swordfish, as those tend to be very strong-flavored.)