If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: With summer's rich bounty of fruits, the onus is on me to dream up new ways to use the fruit. Munching on them alone is fine, but some fruits, like mangoes, beg to be gussied up. Per my husband's request, it's usually in the form of mango chicken — a quick stir-fry of chicken, onions and garlic, topped off with mangoes, cilantro and lime juice, served over jasmine rice. But it's hot. Dreadfully so. And so, along the lines of sweating out the heat with heat, I bring you Thai mango salsa. - KitchenLittle
Makes about 2 cups
- 2 fresh mangoes
- 1 red Thai chili, sliced very thing
- 3 stalks of Thai basil
- 1/4 medium red onion, diced
- juice of one lime
- salt to taste
- Pull the leaves from the Thai basil stalks and give them a rough chop. Combine mango, chili, Thai basil leaves, onion and lime juice in a bowl. Add a pinch (or two) of salt to taste. Best to let sit around in the fridge for a few hours so the flavors can get to know one another.
- I've eaten this with tortilla chips, over chicken, pork and fish, or on top of a big leafy salad. And with a spoon!
- This recipe was entered in the contest for Your Best Condiment
Freeze It Right There
A fruity, frozen spin on a classic.
A bananas frozen daiquiri.
Plan a genius dinner party: part one.
All you need for Memorial Day.
Community Picks: Lettuce-Free Salad
A trusty trivet.