What’s Cooking in Gail’s Kitchen? A Second Helping of Mango Medley! This is one of my all-time favorites when serving fish tacos. It’s fast and easy, not to mention soft and sweet. When the mango is at its peak in ripeness, the juice resembles a combination of peach and pineapple. I know, right! When mixed with Campari tomatoes (which have low acidity) plus fresh cilantro, it’s a perfect blend of flavors. Give it a try and let me know what you think!
MANGO MEDLEY
Ingredients:
2 ripe mangos, peeled and core seed removed
1-pound Campari tomatoes
Fresh Cilantro to taste
Instructions:
Peel, pit, and cut up mangos. Place in a medium bowl. Slice tomatoes into quarter wedges. Add to mangos. Snip fresh cilantro over all. Toss gently. Refrigerate prior to serving for flavor enhancement.
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I’m always looking for something different to top my fish tacos with, and this looks wonderful and very simple! Thanks for the tip! Hugs…www.intheknowwithro.blogspot.com
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It’s pretty amazing complimented with a side if sautéed onions, green and red peppers, too. Yum!
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[…] Eating My Way Through the Alphabet; Letter M. […]
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Hello new friends! 🍓
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Looks yummy! I love mango. 🙂
Quick question: How do you remove the seed from a mango? I know that I can look it up on YouTube, but I’d like to know what your method is.
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First I peel the mango and with the paring knife I cut it in half, twist, and separate the two pieces. Take a spoon to remove the seed and then cut-up the mango. If it is not really ripe, I have found this won’t work, so at that point I cut it up from the outer edges until I get as close to the seed as I can without the fruit turning mushy. I hop this helps!
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Totally helps! Thank you! 🙂
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Any time. Thanks for asking! Enjoy!
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Mango is nummy. But I never “got” fish tacos!
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Try it sometime with tilapia!
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ooooohhh! Yes! That would be supreme!
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