Season of the mango

By Kady Guyton
May 18, 2009

Seasons can be tracked by smell much better than by the calendar. The smell of wood burning in a kettle grill will always signify summer despite when Memorial Day weekend falls.

Odds are good that if you're standing outside with a grill fork in your hand, then you'd rather not be inside doing anything else. While warm weather means grilling, it also means that the fruits and vegetables are in their prime. Put these two fact together and you have the beginning of a great salsa.

Salsa tends to feel like a cheat. Combine vegetables with a little acid, walk away and return to a condiment. It can hardly be called cooking. Having said that, a good salsa is a work of art and can put a wonderful twist on an otherwise plain meal.

Mangos are coming into season right now and are worth checking out. Mangos are considered a "superfruit", that is they are high in fiber, vitamin C, antioxidants and other nutrients. Considered the national fruit of India, it it said that the best way to eat a mango is naked in a bathtub. Blending it into a salsa will allow you to enjoy it while keeping your clothes on.

When selecting your mango, gently press the skin - it should have a little give, like a ripe peach. Mangos should also smell fruity near the stem end. The color will vary from yellow to deep pink or red with all shades in between. The best way to quickly ripen a mango is to store it in a paper bag at room temperature for a few days. Once ripe, it should be used within a few days.

The mango should be peeled prior to use. A vegetable peeler will work fine or a sharp knife. Once it's peeled, cut the flesh away from the center and dice into small cubes. Combine with the other ingredients and let the flavors blend for an hour or two.

This salsa is great with chips, but also pairs well with grilled chicken, shrimp or on top of a burger. Enjoy and don't set anything on fire.

Mango Salsa

1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeņo chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can cool it down by adding some diced avocado.