Mango Salsa - Taste the Tropical Side of Mexico!

An unusual twist on an old favorite. Tomatoes and cilantro form the base and little bits of sweet mango round out this unique salsa.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

• 1 cups ripe seeded tomatoes, coarsely chopped
• 1 cups mango, diced
• 1/2 cup finely diced cilantro
• 1/2 cup red onion, finely diced
• 1 tsp garlic powder
• 1/2 teaspoon of salt (use more if needed)
• 1/2 teaspoon black pepper
• 1 serrano chili, seeded and veins removed, finely diced

Preparation:

Mix all ingredients and refrigerate overnight to enhance flavors. Serve with tortilla chips or on top of carnitas.

Mango Rice

Ingredients :

Basmati rice(use white rice, if parboiled) - 2 cups

Cumin seeds - 1/2 tsp

Black gram - 1 tsp

Very slightly raw and ripe mango - 100 gm

Slice mango length wise and either roast the mango slices or can be dry it in hot sun.

Ground nuts - 20 gm(roasted)

Green chillies(sliced) - 1 tsp

Mustard seeds - 1 tsp

Fenugreek - 1/2 tsp

Salt - As reqd

Oil - As reqd

Curry leaves - 2 sprigs

Dry red chillies - 2 nos

METHOD

• Cook ric and keep aside.
• Powder rosted cumins
• Heat oil in a pan and  add mustard seeds.
• When it begin to sputter , fry curry leaves, green  and  red chillies and fenugreek
• Add cumin powder and mix well.
• To this mixture add mango slices and cooked rice
• Mix thoroughly
• Garnish with roasted groundnuts and curry leaves.

Chicken Pasta With Mango Sauce

Servings -04


INGREDIENTS
• 8 ounces uncooked rigatoni pasta
• 1 tablespoon olive oil, divided
• 2 skinless, boneless chicken breast halves - cubed
• 1 onion, sliced and separated into rings
• 1 green bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 mango - peeled, seeded and chopped
• 1 cup heavy cream
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 4 sprigs fresh parsley, for garnish

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.
2. Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.
3. Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.
4. Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.