The very first thing I noticed in the yard of our friends’ Florida home was the beautiful mango tree! There were palm trees and pelicans along the dock and nice landscaping; but when we drove up for the first time, it was three ripening red mangoes clustered high in a tree that really caught my eye. Have you ever seen mangoes growing? I haven’t – growing up in Montana, I don’t think I ever even tasted a mango until my college days!
Our friends said the mangoes won’t be ripe for another month or so, but they were generous enough to let me take two home. I was most excited just to pick mangoes right off the tree. It’s not easy using one of those long pickers (see photo!) I’ll report back in a few weeks to let you know if they actually ripen; I’ve set them out on my counter next to some apples and bananas.
Picking mangoes
So with the flavors of Florida on my mind, I created this recipe with several of the taste combinations we tried: mint, mango, Key Lime, Asian chilies.
Have you ever seen a mango tree? How do you like to eat mangoes?
Ingredients
- 1 mango, peeled, pitted and chopped
- 1 tomato, chopped
- 1 avocado, peeled, chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon grated Key Lime or orange peel
- 1 tablespoon fresh Key Lime or orange juice
- Sriracha chili sauce to taste
- Kosher salt to taste
- 2 teaspoons butter
- 2 plantains (green, yellow or black in ripeness) peeled and sliced about 1/4-inch thick
Directions
- Place all salsa ingredients (mango through salt) in a bowl and mix very gently. Set aside.
- Heat 1 teaspoon butter in large non-stick skillet, fry half plantain slices until golden on one side - about 3 minutes; flip and fry on the other side for about 2 minutes. Repeat with other teaspoon of butter and other half of plantain slices. Sprinkle with salt if desired and serve immediately with salsa.
