In over 14 years of marriage, I can’t think of a single time I’ve purchased fresh fish at the supermarket … until last month.
Recently, I tried the baked tilapia where I work, at their cafeteria. The server started to scoop something odd-looking onto the fish fillet. I asked what it was, and his reply was, “mango salsa.” Hmmm … I can’t say I’ve ever had mango salsa, or even heard of such a thing. It didn’t look like your ordinary salsa either.
It tasted wonderful. It was a perfect combination: the baked tilapia and cold mango salsa. The salsa was very refreshing.
I examined the salsa closely to figure out what was in it since it was going to be one of the next YGF Garden Recipes. It looked simple enough.
My absolute favorite recipes are those with only a few ingredients and short directions. This is my personal filter, by which I view recipes. If the directions are …
- a few bullet points, the recipe is perfect. I look forward to making it!
- two or three very short paragraphs, it’s a really good recipe.
- 300-400 words, the recipe starts to look like too much reading for a recipe. Odds are, if I make it, I won’t make it often.
- 400-500+ words, I probably won’t even read it, SERIOUSLY.
I imagine some of the best cooks are those who do a lot of reading about cooking, but that’s just not me. I want the directions short and sweet.
That’s a pretty accurate description of how I view cooking – ask my husband! Don’t get me wrong. I cook, but usually not anything that involves a lot of reading. For instance, since I planned on making the mango salsa, I was gonna have to bake some fish fillets, which I had never done (fresh fish, that is). My husband is a great cook, so I asked him about the fillets. His answer was something like, “Look in your Joy of Cooking book.” It wasn’t the answer I was hoping for, but I know he’s wise to teach me how to fish – no pun intended.
Fortunately, the fillet packet had a few short sentences for directions, on a 2-ish inch label. Woo-hoo!!! (John didn’t care where I found the directions. He just wanted me to be resourceful.)
If I’ve also described you, then you’ll love the simplicity of this recipe.
Add this to your repertoire of garden recipes.
2 c. Diced Mangos (about 2 mangos)
1/2 c. Diced Tomatoes
1/3 c. Diced Red Onions
1/2 tsp. Dried Cilantro
Refrigerate the ingredients so the salsa can be served cold (on the hot fish).
Peel the mangos.
Dice the mangos into 1/2” cubes.
Dice the tomato and onion.
Mix all the ingredients, including the cilantro, into a large serving bowl.
Serve over baked tilapia, or other fish.
- This makes approximately 6 generous servings.
- This is a great summer recipe to keep on-hand. You could probably(?) grill the fish too.
- The ingredient measurements can be changed to slightly alter the taste, to your preference.
- You’ll have extra mango from the center that’s not as easy to dice. You can still nibble off it, or save it for your compost worms.
- If you have a vegetable garden, you could potentially pick all the ingredients out of your garden, except for the mangos. Depending on where you live, you might even have mango trees.
Have you tried mango salsa?
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