Ever since I returned from Ottley’s Plantation on the island of St. Kitts, I’ve had a fondness for mangoes. Mango trees were everywhere on their beautiful grounds, and you literally had to watch where you stepped for fear of stepping on fallen mangoes! You can’t get much fresher than that!
Sometimes we don’t have a lot of time to prepare dinner, but that doesn’t mean we need to resort to junk food or that dreadful “drive-thru”! As long as you keep a well-stocked fridge with those items in season, you should be able to throw something together in a short amount of time. During the summer months, I try to always have fresh ginger, lots of fruit and especially mangoes on hand. Ginger really packs a huge punch of flavor, and while mangoes are great to eat with just a squeeze of lime, I especially like to keep them around for preparing salsas. One of my favorite quick meals is grilled fish with a fruit salsa. I can send Hubby out to the grill, and by the time the fish is done, I can have a fresh salsa prepared. Put that with a simple green salad and a glass of wine, and dinner is on the table!
- 2 mangoes, peeled & diced
- 2 Tablespoons ginger, peeled & minced
- 3-4 strawberries, diced
- 1 kiwi, peeled & diced
- 1 can pineapple tidbits, drained
- 1-2 serrano peppers, minced
- 1/2 cup cilantro, chopped
- juice of 1 lime
- 1 Tablespoon brown sugar
Gently mix all ingredients in bowl and let flavors marry for about 30 minutes before serving.
***Note: Depending on the heat of your serrano peppers, use more or less to your liking. Also, this recipe is VERY flexible! The strawberries add some nice red color, but sometimes if I don’t have them, I’ll use diced red bell pepper.