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I love the word mango. It feels good saying it…humming lips pressed together to create the mmmm, then rolling the sounds of the a and n around on the tongue, punctuated with a hard g and ending with a long, slow ohhh. Isn’t that what these days are like when it’s warm with low humidity, a nice breeze, and soft golden light that lasts until 9:30pm? Long, slow, ohhh.

Combine mango with avocado, serrano chilis, red onion, cilantro and marry with a generous spritz of lime and a drizzle of luscious olive oil and the salsa becomes just like this perfect day. Golden.

Grilled mahi mahi with mango avocado salsa

Mango Avocado Salsa
1 ripe mango, cubed (should give to the touch without feeling mushy)
1 ripe avocado, cubed (Haas, preferably)
1/4 cup chopped red onion
1/4 cup roughly chopped cilantro
1 serrano chili, seeds and ribs removed, chopped
juice from half a lime
1 tablespoon olive oil

Combine. Great accompaniment for fish.

C’mon baby, let’s dance!

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