What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Zappy Mango Salsa Scoops! Have you discovered how sweet and juicy the mango is? Like any other fruit, use your sense of smell to tell if it’s ripe. Sniff around the stem for a fragrant aroma. Because it has a natural sugar content, the mango will ferment on your kitchen counter for a couple days. It will be slightly soft to the touch, the same way an avocado feels when it’s time. Although the skin is edible, I prefer to peel it away. Just a note: the center stone is quite large and almost furry. Simply slice fruit chunks into a bowl and cut them into cubes. Mangoes go well with citrus fruits such as lemons and limes, spicy vegetables like jalapeños and peppers, and also protein-rich legumes like black beans. Now it’s time to put my money where my mouth is. Mmmm.
ZAPPY MANGO SALSA SCOOPS
3 ripe mangoes, peeled and cubed
15.25-ounce can black beans, drained and rinsed
1/2 red onion, diced
1/4 cup pickled jalapeños, chopped
1/4 cup jalapeño liquid from jar
2 tablespoons lime juice
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 cup cilantro, finely chopped
Scoop-style corn chips
In a large bowl, toss cubed mangoes and black beans with diced red onions. Fold in chopped jalapeños. Add jalapeño liquid, lime juice, sea salt, garlic powder, and chopped cilantro. Gently stir to combine. Serve with scoop-style corn chips.