I love the selection of fruits and vegetables available during the summer months. I was digging through my recipe file, looking for a healthy dinner that screams summer. We had some mahi-mahi (dorado) in the freezer, the last batch from my husband’s fishing trip. But what to do with it?
That’s when I found this recipe for Mango-Avocado Salsa that my mother gave me years ago. Sweet mango is combined with creamy avocado, red onions, red peppers, cilantro and garlic. With a good squirt of lime juice and you have the ultimate summer salsa for your fish, shrimp, scallops or even chicken breast. Find the full recipe here.
Now, just in case you don’t know how to cut a mango, I have this guide to help. The mango see is a long flat seed. The key is to cut as close the seed to the see as possible.
First, hold the mango on its side, the thinner side. Then, using your knife carefully cut alongside the seed. You will be cutting down the long side of the mango. Turn the mango and cut the other side off.
With your two mango halves, score the flesh in one direction without piercing the skin. Now score the flesh in the opposite direction, to make a square pattern. Push the mango skin in towards the fruit to pop the mango squares out. Now use your knife to cut the pieces off the skin. Don’t forget to to cut the remaining pieces of mango still on the seed.
Mangoes are very nutritious and are high in Vitamin C, Vitamin B-6, Copper and Vitamin A. They are high in fiber and are virtually fat free. Mangoes are rich with beta-carotene which may help reduce the risk of certain forms of cancer, improve lung function and can also reduce complications associated with diabetes.
For more nutritional information on the mango, click here.