Tuesday, May 10, 2011

Grilled Avocado with Mango Mint Salsa and Wild Rice

I'm always looking for new things to do with mangoes and this salsa is a fantastically fresh way to perk up some of my favorite things. It's super simple and addictively delicious - two more of my favorite things.

Mango-Mint Salsa

1 mango, peeled and finely diced
1/4 cup minced red onion
2 Tbsp chopped cilantro or mint
Zest of 1 lime
1 Tbsp fresh squeezed lime juice
Salt, pepper, and hot sauce to taste

Mix everything together and chill for 30 minutes to an hour before serving. Unlike guacamole, it won't discolor so let it sit longer if you can. It's perfect when it's freshly made but even more sublime after all the little bits have had a chance to mingle.

It was last served it on the patio atop a grilled avocado with wild rice (cooked per package directions with some green onions) and mango-lime puree (recipe below).

In the same week (it's that good) we served it at a dinner party in a wrap with this pimped up guacamole and some aromatic black beans and rice which, unfortunately, we devoured before I could take any photos.


Mango-Lime Purée

2 ripe mangoes
1/2 tsp (2 mL) grated lime rind
1/4 cup (60 mL) lime juice
1/4 tsp (1 mL) salt
A pinch each of cumin and cayenne pepper

Peel and cube mangoes. In food processor or blender, purée with lime rind and juice, salt, cumin and cayenne. Set aside or refrigerate for up to 1 day. Bring to room temperature before using.

This is typically used as a base for grilled fish, but I decided it would work just as well with a grilled avocado. If anyone can think of other ways to use it please let me know because it was delish!

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