Ataulfo mangoes are back! (second photo). Sometimes they’re called champagne mangoes.
If you haven’t ever eaten one, you’ve missed something very tasty, very special.
I like to eat them plain because they are so sweet and they’re not as fibrous as other mangoes. I’ve served them “carpaccio style.”
This week I cut them into salsa, to top roasted salmon. This is one of the easiest recipes I’ve ever cooked and would make a good alternative to jarred gefilte fish if you’re having a Passover Seder and need a fish course. But it’s a good bet any old other time too.
Roasted Salmon with Ataulfo Mango Salsa
- 4 pieces salmon, each about 6 ounces, about 1-1/4 inches thick
- 1-1/2 tablespoons olive oil
- 2 ataulfo mangoes, peeled and chopped
- 1 small Serrano pepper, deseeded and chopped
- 1 medium scallion, chopped (or use 2-3 tablespoons chopped red onion)
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- sea salt
Preheat the oven to 475 degrees. Place the salmon in a baking dish. Brush the surface with 1/2 tablespoon of the olive oil. Roast for about 15 minutes or until cooked to desired doneness. Remove from the oven and serve with the salsa.
Make the salsa while the salmon is roasting: combine the mango, Serrano pepper, scallion and cilantro in a bowl and toss to distribute the ingredients evenly. Pour in the remaining tablespoon olive oil and the lime juice. Toss the ingredients. Sprinkle with salt to taste.
Makes 4 servings