Growing up, I didn't have much of a "thing" for mangos. In fact, I didn't have much interest in any of the so-called "Exotic Fruits" - papaya, guava, persimmons... the fascination eluded me.
Somewhere along the line, I came to love mangos, though I hated how stringy they can be and how much work there is for such little edible meat.
So when our CSA sent us a few Ataulfo mangos in our box last month, I wasn't particularly thrilled. That sad little mango sat on the kitchen counter, day after day, until one afternoon I came home and said, "Enough!".
I took out my paring knife, and sunk it into the skin of the mango, surprised at how deep it went. As I cut the meat away from the pit, I was in awe of the smooth, buttery texture, and the amount of meat there actually was.
I decided it was time for my favorite "un-recipe recipe" - I got out the cayenne pepper, and cut open a lime. I dusted the mango lightly with the pepper, and squeezed on some lime. As I took my first bite, I marveled at how there were no strings - no fibrous texture to mar my love affair with this spicy, sweet, juicy fruit.
Soon, I was gnawing inelegantly on the pit of the mango... I couldn't get enough of this Ataulfo. Where had it been all my life?
The next night, C was out of town, so I made myself a salad... a beautiful spring salad, and marveled once again at the bounty of nature, and how lucky I am to live in a place where I can get produce like this, delivered to my front door.
Mango & Avocado Salad for One
- 1 head butter or bibb lettuce
- 1 large mango, preferably Ataulfo
- 1 large avocado
- 1 blood orange
- your best extra virgin olive oil
- 1/8 tsp cayenne pepper
- 1 lime
- Remove the outer leaves of the lettuce, and cut the bottom & core off the remaining leaves. Set in the center of the plate (leaves will naturally fall outwards, creating a bed of lettuce)
- Supreme the blood orange, and add sections to a large bowl.
- Cut one mango into 1/2" dice and put in a large bowl. Repeat with the avocado (the acid from the orange will prevent browning). Squeeze any juice left in the orange membranes onto the fruits.
- Drizzle with a few tablespoons of EVOO, season with salt & cayenne to taste, tossing to coat well.
- Spoon the mango mixture into the center of the lettuce, and squeeze a bit of lime juice over everything.
- Eat with abandon.
Note: You can add a protein source to this meal easily - seared scallops & jerk chicken are particular favorites of mine.
