Mango’s are in season right now!
Mango’s are high in Vitamin C (46% DV), Vitamin A (25% DV), and polyphenolic flavonoids which are protective against oral and lung cancers.
If you can chop you can make this dish so delicious a final picture was impossible!
Just follow the rules of three to make this mouthwatering dish, best made three hours or a day ahead of time for the flavors to really meld and come out.
This picture show approximate portions of ingredients.
3 lemons (juice and zest of 2 if organic)
1/3 c cilantro, chopped
1/3 c parsley, chopped
1/3 of large red onion
3 large garlic cloves
2-3 jalepenos or spicy pepper, seeds removed
3T plus olive oil
1 t salt
1 T of diced ginger (optional)
Dice all but mangos and avocado
Chop mango by cutting halves to either side of the seed and then scoring 1/2 in sections along both the length and width. Push skin up and run a knife underneath to cut off mango sections.
I suggest adding the avocado just before serving. Cut avocado in halves and score into a grid, squeeze flesh out in a bowl and soak with lemon or lime juice before stirring in.