Updated: Sep 8, 2020
I know I just posted mango lassi last week but my mango craze is still in full-swing. It's still hot and I'm trying to avoid using the stove as much as possible.
I've been limiting myself to cooking with ingredients that I can buy at my local grocery store because I still feel anxious venturing more widely around London to pick up my favorite ingredients on public transport. Though I must admit I do miss standing in line with lots of hijabi moms ordering halal beef from the Arab butcher on Edgeware Rd; it reminds me of buying meat with my mom growing up. I miss picking up spiced sausage (sujuk) from the Turkish grocery near Baker St or buying large packets of freshly ground spices from the Indian shop. Those places remind me of home and their ingredients form the basis of most of my cooking.
But, missing those ingredients is a trade-off I'm willing to make at the moment. So, while I have been craving a delightful beef and potato stew since March, I'll stick to making things with ingredients that are literally closer to home.
I found some semi-ripe mangoes, which reminded me of salmon fishcakes and mango salsa. The mango salsa is perfect to pair with any kind of baked fish, or even to accompany burritos, quesadillas, or tacos.
Using a vegetable peeler, remove the skin from one semi-ripe mango. Then grate the mango into a bowl. Be careful not to get too close to the pit.
Next, finely dice half a green chili and roughly chop a small bunch of fresh cilantro. Add them both to the mango. Lastly, season with one teaspoon of salt, one tablespoon of sugar, and two tablespoons of vinegar.
Mix everything well and serve.