mango

Tropical Salsa

fullsizeoutput_8f15.jpeg

In our family, Mother's Day involves a cookoff. Everyone participates in some way. We pick a theme, some people cook, some set the table, some help clean up and so on. Then we all eat what we have cooked and everyone wins a prize for something, like: best looking; most delicious; most unusual.....

It's been so much fun over the years and we all believe it beats going to a restaurant which, because it's a holiday, is usually crowded and noisy and the service awful.

This year's theme was "dips."

My son-in-law and one of the grandkids made a hot French Onion Dip; one daughter and granddaughter made a spicy Red Pepper Dip; another daughter and child made a chocolate dip for dessert.

It was all awesome.

This was my entry, which got the award for "most refreshing" and "most attractive" as well as "most perfect for summer" awards.

It's so easy to make too.

Also, it really is perfect for summer.

And it is actually refreshing and attractive.

So -- for summer company or just for yourself, try my award-winning Tropical Salsa. Serve it on Father's Day. Or July 4th!

By the way, this is also a good side dish with grilled meat, poultry or fish and can be used to top a hamburger.

Tropical Salsa

  • 2 cups diced fresh papaya
  • 2 large mangoes, peeled and diced
  • 1 large avocado, peeled and diced
  • 1 jalapeno pepper, deseeded and finely chopped
  • 1 teaspoon grated fresh lime peel
  • 1/4 cup lime juice
  • 1/4 cup chopped fresh cilantro
  • salt
  • corn chips or other favorite chips

Place the papaya, mango and avocado dice in a bowl. Add the jalapeno pepper, lime peel, lime juice and cilantro and toss to distribute the ingredients evenly. Taste and add salt as needed. Serve with chips.

Makes about 3 cups

Banana Bread with Fresh Mango

Recently I not only bought too many bananas and then, as they got brown spots and no one would eat them I had to think about using for banana bread, I also bought too many mangoes. I mixed some with chicken for  salad  and for smoothies and  ice cream  and so on. 
 But there were still some left. 
 So I baked a banana bread WITH mango. 
  It was tender, moist, sweet and absolutely perfect with a smoothie. But you can have some with coffee or tea.  
  If you have leftover fruit, and even if you don’t try this one:  
     
  Banana Bread with Fresh Mango  
     
  2 cups all-purpose flour  
  1 teaspoon baking soda  
  1/2 teaspoon baking powder  
  1/2 teaspoon salt   
  1 cup sugar  
  1/2 cup vegetable oil  
  2 large eggs  
  3 medium very ripe bananas  
  1/4 cup coconut milk, almond milk or other milk  
  1 teaspoon vanilla extract  
  1 cup chopped fresh mango  
     

  Preheat the oven to 350 degrees. Grease a 9”´5”´3” loaf pan. Mix the flour, baking soda, baking powder and salt into a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 1-2 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture, stirring only enough to moisten the dry ingredients and blend them in. Gently stir in the milk, vanilla extract and mango. Pour the batter into the prepared pan. Bake for 50-60 minutes or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.

Recently I not only bought too many bananas and then, as they got brown spots and no one would eat them I had to think about using for banana bread, I also bought too many mangoes. I mixed some with chicken for salad and for smoothies and ice cream and so on.

But there were still some left.

So I baked a banana bread WITH mango.

It was tender, moist, sweet and absolutely perfect with a smoothie. But you can have some with coffee or tea.

If you have leftover fruit, and even if you don’t try this one:

 

Banana Bread with Fresh Mango

 

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

1/2 cup vegetable oil

2 large eggs

3 medium very ripe bananas

1/4 cup coconut milk, almond milk or other milk

1 teaspoon vanilla extract

1 cup chopped fresh mango

 

Preheat the oven to 350 degrees. Grease a 9”´5”´3” loaf pan. Mix the flour, baking soda, baking powder and salt into a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 1-2 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture, stirring only enough to moisten the dry ingredients and blend them in. Gently stir in the milk, vanilla extract and mango. Pour the batter into the prepared pan. Bake for 50-60 minutes or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.