One of my favorite lunches if I’m able to find an Ataulfo or Haitian mango: slice the fruit, add a chunk or burrata and some slivers of purple onion (scallions work too) and a sprinkle of freshly ground pepper (or Aleppo pepper). It’s an “oh my, can lunch really be this wonderful?”
Ataulfo Mango Carpaccio with Burrata
I had this for lunch again. If you’ve never feasted on slices of the ultimate ataulfo mango with the freshest burrata you are missing out on one of the most special and delicious meals ever. I garnished with a bit of red onion and mint, a squeeze of lime juice and some freshly ground pepper.
Heaven.
Ataulfo Mango Carpaccio with Burrata
1 Ataulfo (or similar) mango
2-3 ounces burrata cheese
a few thin slices of red onion
a few mint leaves
lime juice
freshly ground black pepper to taste
Slice the mango and arrange the slices on a dish. Add a piece of Burrata cheese. Garnish with some red onion and fresh mint, squeeze some lime juice over the ingredients, then season with the some freshly ground black pepper.
Makes one
Tropical Salsa
In our family, Mother's Day involves a cookoff. Everyone participates in some way. We pick a theme, some people cook, some set the table, some help clean up and so on. Then we all eat what we have cooked and everyone wins a prize for something, like: best looking; most delicious; most unusual.....
It's been so much fun over the years and we all believe it beats going to a restaurant which, because it's a holiday, is usually crowded and noisy and the service awful.
This year's theme was "dips."
My son-in-law and one of the grandkids made a hot French Onion Dip; one daughter and granddaughter made a spicy Red Pepper Dip; another daughter and child made a chocolate dip for dessert.
It was all awesome.
This was my entry, which got the award for "most refreshing" and "most attractive" as well as "most perfect for summer" awards.
It's so easy to make too.
Also, it really is perfect for summer.
And it is actually refreshing and attractive.
So -- for summer company or just for yourself, try my award-winning Tropical Salsa. Serve it on Father's Day. Or July 4th!
By the way, this is also a good side dish with grilled meat, poultry or fish and can be used to top a hamburger.
Tropical Salsa
- 2 cups diced fresh papaya
- 2 large mangoes, peeled and diced
- 1 large avocado, peeled and diced
- 1 jalapeno pepper, deseeded and finely chopped
- 1 teaspoon grated fresh lime peel
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- salt
- corn chips or other favorite chips
Place the papaya, mango and avocado dice in a bowl. Add the jalapeno pepper, lime peel, lime juice and cilantro and toss to distribute the ingredients evenly. Taste and add salt as needed. Serve with chips.
Makes about 3 cups