Make the most of local Farmer's Markets. Fruit Salsa Coleslaw.
This is one of my August 2017 recipes for Beyond Celiac (originally National Foundation for Celiac Awareness) .
In New Hampshire, yes as Sean and I agreed on air, mangoes are not local, but delicious if you can get them. I have also made this with strawberries, grapes and blueberries. Watermelon would be delicious and so would peaches or nectarines.
When I went to make mango salsa for a salsa get-together tasting session, I realized I hadn’t written down what I had mixed up the last time. So I went on the web to see what standard ingredients were quoted for mango salsa.
I don’t like burning hot salsa’s so any recipe that called for chopped hot peppers was ignored. I use hot pepper jelly instead as cooked peppers are milder and sugar mellows the flavor.
I’m not a lover of raw onions so I used green of green onions.
A friend was coming that dislikes cilantro (tastes like soap in her opinion) so I went really easy on the cilantro. I love cilantro so I wouldn’t leave it out altogether.
I then discovered having already blended the sauce ingredients that only one of my two mangoes was truly ripe, so fresh pineapple took the place of the second mango.
This was the result!
1 mango prepared or fresh pineapple, strawberries, nectarines, peaches.
juice and rind of half a lime. If you have a large lime, start with one tablespoon of lime juice as it can overpower
green of 2 green onions (aka spring onions or scallions), trimmed and thinly sliced
1 tbsp (15 ml) pepper jelly - I use Trappist Hot pepper jelly, it's not labeled gluten free, but myself and others with cd don't react. Your choice.
2 tbsp (30 ml) chopped fresh cilantro - optional
2 tbsp (30 ml) neutral oil - I use avocado oil
pinch of salt
1. To prepare the mango. Ignore instructions that tell you to peel a mango before slicing. That is a very sticky, slippery job.
Stand the mango upright with the pointed end up, slice down either side of the flat inner stone to get two pieces like small shoulder pads.
Using a sharp knife and mango skin down on chopping board not in your hand, carefully cut through the flesh to the skin in a ‘tic tac toe’ pattern. Press the middle of the skin one direction while pushing the edges in the opposite direction.(turning inside out). This makes the mango pieces stand individually upright so you can cut them off the skin with a sharp knife.
Return to the semi-peeled mango and follow the curve of the stone to cut off the remaining skin/flesh in 2 pieces. Cut these pieces away from skin.
2. Put pepper jelly in 3-4 cup mixing bowl and microwave for 10-20 seconds just to melt jelly. Add lime juice, lime rind, cilantro, onions and salt. Mix well.
3. Stir in mango. Taste now if you want but in only one hour the salsa will blend and mellow to a very different flavor with no ‘raw’ taste.
4. I like this on top of plain shredded coleslaw cabbage. It's crunchier than on lettuce.
Add more onions or cilantro after the one hour if you want.
I love this salsa on its own as a side salad with plain grilled chicken or fish.