I really don’t want to be one of those people who loves food a little too much, but when I was grocery shopping the other day and found a display of champagne mangoes, I gasped and ran over to them, all dramatic-like. So I guess I have totally become one of those people. I’m sure everyone else in the produce section that day thought I was a little bit touched in the head, especially since I’m pigeon-toed and I flail my arms around when I run, so I was basically a mess of uncoordinated limbs and mango-fueled exuberance.
(Seriously, I’m doing the Couch to 5K and I had to Google “what to do with your hands when you’re running.” Because making fists seems so angry and it makes my fingers hurt! But running while flailing your arms around is abnormal! It’s a good thing I’m running on a treadmill while watching My Fair Brady on Hulu instead of outside where people can judge me.)
But really, champagne mangoes are worth getting excited about. I’ve written about them here before–you may remember them from my Sweet & Spicy Mango Fajitas and Coconut Mango Overnight Oatmeal. They’re sweet and perfect and they never have that weird stringiness you sometimes get with regular mangoes. Champagne mangoes are my jam. And now they’re my salsa too.
Oh yes, salsa! I am a raw tomato hater, so usually when I eat salsa, I use my chips to soak up the tomato juice and leave the tomatoes in the bowl. Mango salsa is the best salsa because a) it’s made with mangoes, and b) there are no tomatoes to dodge. I added cucumbers too and a jalapeño pepper for a little bit of heat. If I had to describe this salsa in one word, it would be refreshing. Even with the jalapeño, it’s the kind of salsa that’s good with spicy food because the mango and cucumber help balance the heat. You can even eat it with a spoon like a salad!
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