What’s Cooking in Gail’s Kitchen? Eat More: ‘Mazing Mango Salsa! Turn Taco Tuesday into one more reason to celebrate. Take ordinary salsa and kick it up a notch into a flavor explosion that is as sweet as it is spicy. Honey mangoes make all the difference when paired with tomatoes, jalapeños, and cilantro. One scoop of a chip and you may find yourself filling up before the meal is served. No worries. Sit back, relax, add a classic lime margarita on-the-rocks, and turn it into “Happy Hour”.
‘MAZING MANGO SALSA
2 honey mangoes, peeled and diced
1/2 Vidalia onion, chopped
1 Roma tomato, diced
1 tablespoon pimento, chopped
3 jalapeño peppers, seeded and chopped
1/4 cup cilantro, finely chopped
3 tablespoons lime juice
1 tablespoon brown sugar
1/4 teaspoon sea salt
Combine all ingredients in a medium bowl. Toss gently to mix. Refrigerate one hour. Serve with warm salted tortilla chips.
What’s Cooking in Gail’s Kitchen? Home Cooking: X-tra Thick Mango Crush! Is it fresh fruit? Is it ice cream? Or is it a sparkling Italian beverage? Surprise! It’s all three. The intensity of this mid-summer treat is so refreshing and thirst quenching, you’ll find yourself asking, “Is it a delightful dessert or a tangy beverage?” My thoughts? I don’t need a reason to enjoy the citrusy intense flavors. After all, it’s summer and anything is possible!
X-TRA THICK MANGO CRUSH
2 medium mangoes, peeled and sliced
1/4 cup powdered sugar
1/2 cup heavy cream, very icy cold
1 11.15-ounce can of San Pellegrino Aranciata Rossa Blood Orange Sparkling Beverage
Combine the ripe fresh fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to fill a tall glass. Slowly pour the sparkling blood orange beverage over all, being careful not to foam over. Garnish with toasted coconut.
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!
2 ripe mangos, peeled and core seed removed
1-pound Campari tomatoes
Fresh Cilantro to taste
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.