Last week when visiting our Ugandan family, they sent us off with a bag full of mango's and avocado's. All of them were ripe so this past week I went to making anything I could with these mango's. Their in season this month. I think spring and summer fruit is my favorite, so excited about what's popping up at the farmers market these days.
I had decided first thing to make was mango salsa. So I started off with my favorite ingredients, mint, jalapenos, cucumbers, lime juice, shallots and of course olive oil and salt. I finely chopped the mint, shallots and jalapenos (take the seeds out). Cucumbers and avocados I left in chunks. Pinch of salt to taste, some lime juice and olive oil to finish it off. This was delicious, spicy and juicy.
Mango and mint is a great combination. I like the cucumber for some extra crunch.
Serve with Salmon, a cheese quesadilla, chips, or whatever you fancy.
Do you want to know the best way to slice a mango? Slice the bottom of it so it sits securely on a cutting board. Then with a sharp knife slice off the skin. Finally take big slices all around the seed. Then it's up to you how to chop it. I made chunks for the salsa, but if you want something fancy you can do nice thin slices too serve for breakfast, with vanilla yogurt would be awesome.
Next up was Mango sorbet. I used mint in mine, but the recipe I found in my new David Lebovitz The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments">Perfect Scoop cookbook left the mint out.
I swear that blender is 18 years old and still working. For this receipe I used 2/3 cup of sugar, 2/3 cup of water, mint, squeeze 2 limes, 1 Tbsp of dark rum, and pinch of salt. Blend ingredients and then chill for a couple of hours.
Put chilled ingredients into your ice cream maker and follow instructions from the manual.
Bits of mint and skin (probably better not to have the skin, but it still taste good.
Refreshing mango mint sorbet, such a good spring dessert. Enjoy!