Monday, April 12, 2010

Ataulfo Mango Salsa Recipe

Mango Salsa
I'm participating in something of a mango taste test. First I indulged in Kent mangoes, which are plump, sweet and buttery with lovely tropical notes. This week it's all about the ataulfo. You have probably seen these smallish mangoes with their s-curve and pale orange skin. They have the smallest thinnest pit and virtually no fibrous threads. While their small size makes them perfect for snacking--no half a mango to store in the fridge--the flavor is a bit citrusy I'd say and has a nice bit of acid that makes me think of savory rather than strictly sweet possibilities.

Pairing mango with citrus is one of the tricks I learned from my travels in Mexico where street vendors sell chunks of jicama and mango dipped in lime and and showered in chili powder. To recreate that taste sensation I made a salsa with ataulfo mangoes, a splash of lime juice and pasilla chile powder as well as a crunchy bit of jalapeno and cilantro. The flavor brings me right back to Chapultepec Park in Mexico City!

This super easy salsa is good with chips, but I used it on duck tacos. I marinated a duck breast in balsamic vinegar then scored the skin and seared it in a hot pan and finished if off in a hot oven for 10 minutes. Initially slices of duck were used in a salad, but I had some leftover and thought mango salsa would take the duck in a completely different direction. And it did.

Mango Salsa


2 Ataulfo mangoes
2 green onions, chopped
1/4 cup cilantro finely chopped
Juice of one lime
1 Tablespoon pasilla chile powder
Pinch of salt


Slice the mangoes and dice, (how to cut a mango). Combine the mango, green onions, cilantro, lime juice, pasilla chile powder and salt in a small bowl and stir gently to combine. Allow salsa to rest for 30 minutes before serving.