This May has been a magical month. We moved to an amazing house north of Amherst, which means we’re now surrounded by woods and critters instead of people and traffic. It also means we can walk out the door and be outside, feeling the grass between our toes and sun on our faces. There are trails to hike, hills to explore, and swimming holes to dip in. An extra bonus is that I’m a measly 15 minutes from campus, instead of the 1.5 – 2.5 hours I have been driving over the last 3 years. Ahhhhhh 🙂
May also happens to coincide with mango season, and mangoes are one of my most favorite foods on the planet. This is a recipe I’ll make throughout early summer when the mangoes are still good. The combination of sweet and spice is simply delicious — and addicting. I typically just inhale this salsa with tortilla chips, but it is also great as a topping for fish tacos. Yay for May!
- 2 mangoes, diced
- 2 plum tomatoes, diced
- 2 Tbs. red onion,minced
- 2 tsp. jalepeno chile, seeded and minced (or to taste depending on your spice tolerance)
- Juice of 1-2 limes
- 2-3 Tbs. chopped cilantro
- 2 tsp. chopped mint
- Salt and pepper to taste
- Mix all ingredients in a bowl. Let sit for a little before serving.
- The tomatoes are optional in this salsa. They can also be substituted with minced red pepper.
