Tuesday, July 26, 2011
Raw Mango Salsa
RAW MANGO SALSA
Today's lunch was inspired by Megan Elizabeth's Mango Chutney recipe. I decided to change it a bit and make it a "salsa" with some added heat. As I was eating this fantastic salsa I was thinking, if only I had a Vitamix or a Blendtec blender, I could also make this into a creamy soup.
I served my salsa with cucumber rounds as Megan Elizabeth does with her chutney recipe and I must say it was simply delicious. The sweet of the dates is a perfect contrast to the heat of the red pepper flakes. I think this would also be very good with some jalapeno finely diced. I didn't use scallions but instead added dried onion. I think scallions can be quite overpowering and I didn't want them to take center stage. By adding dried onion instead of scallions you can still taste the tomato and mango combo, which is fabulous! And the sprinkle of organic kelp flakes adds just enough saltiness.
Raw Mango Salsa
by Elizabeth @ rawlivingandlearning
2 organic Florida mangos, finely diced
2 organic vine ripened tomatoes, finely diced
1 tsp dried onion flakes
pinch of red pepper flakes
1 T fresh organic lemon juice
4 small soft dates, finely chopped
sprinkle of organic kelp flakes
Peel mangos and finely dice. Finely dice the tomatoes. Place mangos and tomatoes into a glass bowl, add the lemon juice, dried onion flakes and red pepper flakes. Gently stir. Chop the dates into tiny pieces and fold into the salsa. Top with a sprinkle of the kelp flakes. Serve with cucumber rounds.
Enjoy! You can't imagine just how good this is, it is a must try!
+JMJ+ Today I am grateful for vacation memories.
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