Do whatever works for you, but I prefer to peel the whole mango with my trusty tomato knife, then cut the fruit off the pit and dice it. I know a lot of people are a fan of the method that you cut the mango into chunks while still attached to the peel, and then cut them off. Peeling and cutting can feel like a chore. Mangoes are ripe when they yield to gentle pressure, which generally a few days on the counter will be enough for firm mangoes I picked up at the store. Very firm mangoes will ripen on your counter but will be hard and tart before they soften. Most important is that you choose good mangoes, so look for mangoes that are bruise-free. Honey, or Ataulfo are also delicious, but are not as available year round and are also smaller which means more peeling and cutting. I’m guessing these are the Tommy Atkins based on. I most often buy the larger mangoes that have green and pink skins. And when you consider that they are already peeled, cut and ready to go I believe that in most cases a higher price per pound is worthwhile, at least at Costco where the quality you get for the price is very good.įresh mangoes however are delicious when you can get them. Did you know that frozen fruit and vegetables often have higher nutrient content than fresh? Freezing produce shortly after it’s harvested preserves nutrients that can be lost during long transport times, so I always fill my cart with lots frozen fruit and vegetables when I go to Costco and always keep plenty on hand in my extra freezer. But a little secret is that this salsa also works with thawed, frozen mangoes which is not only a great time saver, but can even be more nutritious. Picking and cutting mangoes can be a intimidating if you’re not used to, so I’ll share some tips. Once my kids got a good laugh when they told a coach mangoes were their favorite fruit. It seriously saves me SO MUCH TIME to have all of the recipes in one place and quickly make a plan ahead of time. Grab your Ultimate Taco Salad Cheatsheet to get this recipe and along with guacamole, super speedy taco filling and many more recipes and a planning list all on the same page. This Mango Salsa makes the most amazing Taco Salad. She brilliantly blended half of the ingredients, leaving the rest in chunks which made for the perfect consistency and flavor. Emily is a pastry chef and cook extraordinaire, and she created the perfect combination of mangoes and heat in this salsa. Over the years I’ve found ways to work the magic of mangoes into a lot of our Mexican foods–the sweet pop of flavor is such a delicious complement!īut it wasn’t until a few years at a salsa tasting contest that my cousin’s wife and great friend Emily created this magic. Or that they had a new brand, and one that we didn’t like as much. More than once we decided to make a mango taco salad bar for a large group, only to get to Costco and discover there was no salsa. But as any faithful Costco shopper knows, you can’t always count on certain items being there. My aunt would put it over shredded chicken, and with all the taco salad fixings it made for an amazing, crowd-pleasing meal. Years ago my family discovered the mango salsa at Costco. This salsa makes an amazing flavor combo with my Super Speedy Taco Filling recipe coming next! It’s one of my favorites from my Plant-Strong Family Favorites eBook, which as long as baby cooperates should be released in the next few weeks. I’ve also included some big time-saving options that can keep your prep time to a minimum without sacrificing health or flavor. This version not only tastes significantly better, but harnesses all of the health power of fresh ingredients. I am so excited to share this Better than Costco Mango Salsa recipe with you today! I named this recipe before I tried Costco’s latest version.
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