Mango Salad with Lime and Pepitas
Author Notes: When I was traveling in Guatemala I spent a week taking Spanish classes in Panajachel where I managed to catch the tail end of mango season. Every morning the street was filled with men and women selling ripe, juicy mangoes sliced and arranged neatly in a tiny plastic bag. You could choose to eat your mango "simple", or plain, but I always noshed on mine with salt, ground pepitas, and freshly squeezed lime juice. The recipe below is essentially a table friendly version of this glorious “mango in a bag”. A couple notes: 1. Chili powder or cayenne pepper would make a nice addition if you want a little spice. 2. I ground my pepitas using a mortar and pestel. 3. This is a recipe that works well for any meal! —TheApartmentBaker
Serves 3-4 (as a side)
- 2 mangos, peeled and cut into 1/2 inch cubes
- 2 teaspoons lime juice, freshly squeezed
- 1/2 teaspoon lime zest
- Fine grain sea salt, to taste
- 2 teaspoons pepitas, ground
- In a small bowl, combine the first four ingredient. Stir gently. Sprinkle pepitas over the mango just before serving.
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