Mango Salsa

Ingredients:

1 mango, peeled and diced
1 avocado, peeled and diced
1 tomato, seeded and diced
1/2 small jalapeno pepper, seeded and minced
2 Tbsp. chopped Vidalia or red onion
2 small cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 tsp. salt
2 Tbsp. lemon juice
2 Tbsp. olive oil

Directions:
Place all ingredients in a medium bowl and mix well. Refrigerate for 30 minutes. Serve fresh at room temperature with chips, tacos, and grilled fish. (serves 4)
(Note: recipe can be doubled.)

Mango Chutney

Major Grey's mango chutney by Sun Brand was my favorite.  Thick with large, firm pieces of mango, it was sweet, with a nice heat of ginger.  When I couldn't find it any longer in the stores, I created this recipe based on the label ingredients and think it tastes very similar!

Ingredients:

2 Mangoes, peeled and cut (into mostly 1 inch pieces)

Fresh ginger, 2”x 1”, peeled and grated or minced very fine

¼ cup raisins

1 Tbsp. red bell pepper, diced

1/2 cup white granulated sugar

1/2 cup red wine vinegar

1/2 tsp. salt

Dash cayenne pepper

1 Tbsp. cornstarch, mixed with 1 Tbsp. water


Directions:

Combine all ingredients, except cornstarch and water, in a 3-4 quart pot. Bring to a boil and simmer for 25 minutes, stirring occasionally. You want the liquid to thicken and cook down as much as possible without sticking, so you will have to adjust the heat down as time goes on. Then slowly add the cornstarch and water mixture to the mango mixture, stirring constantly – you may not need to add it all, just enough so mixture is totally thickened. Cook for about 5 more minutes while mixture is thickening. Put in a jar or bowl to refrigerate. Serve cold. Goes well with grilled meat, chicken or fish, also with cream cheese and crackers/bagels.