I knew instantly that this Mango Salsa was what I needed to share. The plate was cleared in seconds! It was our way of realizing that summer was almost here.Ī few days ago, I received an email from Naina, a long-time reader asking me for a recipe using mangoes. Once our lunch was done, I pulled out three from my fridge, peeled and chopped them into slices and placed the platter in front of Hubby and Baby Dear. For those not in the know, a sweet luscious mango is best enjoyed cold. I picked a dozen of the most sweet-smelling and juicy-feeling ones that I could find and rushed home, eager to chill them for a couple of hours. Although the season was just beginning and they almost cost me a small fortune, I knew I HAD to have them. I couldn’t help myself a few weeks ago when I spotted them on my weekly grocery trip. I have to admit that even after all these years, and after all the varieties I’ve tried and tested, the Alphonso still happens to be my favourite. Mangoes in India are a treasured fruit and used extensively and creatively in both sweet and savoury ways. I had no idea that this delicious fruit came in many different sizes, shapes, colour and most importantly, flavour. So it came as a big surprise to me when I was introduced to the many other varieties of mango in the couple of years we stayed in India during the 1st Gulf War. Unlike kids in India, we only had access to the Alphonso mango, a variety considered to be one of the best in sweetness and taste. I fondly remember my Mom using them is many recipes, including something very similar to this Mango Salsa. My Dad would buy them by the boxes at the beginning of each week, and we just could never get enough of them. For the entire months of April-June, our king-sized fridge would have a whole shelf dedicated to this princely fruit. As a kid growing up in Kuwait, I remember eating mangoes in abundance during the summer months.
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