It’s Ataulfo mango season! Only twice a year are we privvy to this unique mango, otherwise called the Champagne Mango, known for its golden flesh and intense ripe sweetness, often described as “creamy” and “buttery.” There are little to no fibers in the fruit of the Ataulfo and the pit is the smallest of all the mangos, which means more fruit for us! Look for the most golden yellow fruit which is still firm, but a bit giving and if you’re in doubt, just ask a Produce team member for a sample and they’ll gladly cut one open for you. (PS: This week they’re on sale, only $3 for FOUR, get ’em while you can.)
Besides being loved for its exotic, juicy sweetness, the mango is also known for its extraordinary health benefits, rating high in Vitamins C, A and B6, dietary fiber, potassium, beta carotene and antioxidants. What I find interesting is that mangos contain an enzyme similar to papain from papayas, which soothes the stomach and helps digest proteins in meat – which is why it is widely-used as a great marinade.
This classic mango-pineapple salsa can be used as a marinade or as the “exclamation point” of any grilled meat recipe. It’s also delicious with tofu or even over rice.
* 1 mango, peeled and diced
* 1cup fresh pineapple, diced
* 1 half jalapeno, seeded and chopped finely (more if desired)
* 1 half medium-sized red onion, diced
* 4 tablespoons fresh lime juice
* 1/2 cup roughly chopped cilantro leaves
* Salt and pepper
* OPTIONAL: you may also add red bell pepper and/or cucumber, if desired
Combine the mango, pineapple, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. Let sit for 15 minutes before serving so the flavors come out. Spoon over meats, un-meats or use as a marinade (discard used portion and use fresh for topping).