Cinco de Mango

27th April 2016

salsae2As we get ready for Cinco de Mayo and the arrival of mango season, it seems only fitting to celebrate with mango salsa and homemade tortilla strips.

Plant-strong cuisine is easily and deliciously converted to tasty and healthy Mexican dishes, with one of my personal favorites being Migas Especiales (page 154, The Engine 2 Diet). If you’re planning a Plant-Strong fiesta for El Cinco, add the migas to your menu, they are a total crowd pleaser and meal builder.

Salsa is also a total favorite, and everyone loves a good salsa.  We’re featuring two mango salsa recipes, one made with Ataulfo (sometimes called, Champagne) mangoes, and the another a super-quick rendition using your favorite jarred salsa.  Also, we have a recipe for homemade tortilla chips.  Tortilla chips look very innocent, but most are loaded with fat and sodium.  Look for La Reina, a delicious brand of baked, salt-free chips.  But, really, it is easier (and more economical) to make your own.

Engine 2 Bombero Salsa

Ingredients

1 Ataulfo mango (this variety is less stringy), peeled and finely diced

1 cup of chopped cilantro (can be substituted with flat parsley)

1/2 small red onion, finely diced

1/2 small red pepper, finely diced

2 cloves of fresh garlic, finely minced

1 small jalapeno pepper, seeds removed, and finely minced

Juice of one lime

Assemble all ingredients (except the lime juice), in a bowl.  Gently stir until all ingredients are mixed well.  Pour lime juice over mixture, and stir again.  Best to chill, covered, in the refrigerator for a minimum of one hour.  NOTE:  if you are short on time, you can also put all contents in the food processor, and pulse until chunky looking.

Pronto Mango Salsa

Find a lower-sodium version of your favorite jarred salsa, like Green Mountain Gringo.  A serving of Green Mountain contains 80 mg of sodium, where as other commercial versions can contain as much as 310 mg per serving.

Take a cup of the jarred salsa, and add one peeled, diced mango.  Mix well. Serve with chips and crudite.

This will add an entirely new dimension to ready-made salsa, and it does give it a special “touch.”

Make Your Own Chips

Grab your favorite tortillas (Engine 2 Tortillas are great for making chips!), cut into 1/8 wedges, or strips.

Put cut tortillas in a bowl, drizzle with lime juice, and sprinkle with ancho chile powder.  Mix well.

Place on a parchment lined baking sheet, and place in a pre-heated 400 degree (F) oven.  Bake for 11-14 minutes.

Place on a cooling rack when done.  The chips will be toasty looking and light and crispy-tasting.  Match them with salsa and you are ready for any fiesta.

Other Fruits to Use

Think of your favorite fruit, and you can make a delicious and hearty salsa.  Other fruits for salsa making can include strawberries, pineapple, cherries, watermelon, kiwi, grapes, apples, or any fruit you like.  Think outside the tomato and a delicious, fresh and tasty salsa awaits you!

Don’t Forget the Kale

Not a fan of cilantro?  Want to add some “green” to your homemade salsa?  Using finely minced kale will add heft and flavor to your favorite salsa!  And, who says that salsa is just for chips?  Serve it over a baked, sweet potato, and you will be ready any fiesta on El Cinco de Mayo or whenever you feel like eating plant-strong foods with a Latino influence. Buen Provecho!

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