We love to grill. Luckily for us, we live in Florida where we can grill any time of the year. When you have beautiful mangoes such as these, the possibilities are endless. Yes, I could make smoothies and I will freeze some cubed mangoes for later. Did you know you can add frozen fruit to your smoothie instead of ice and still get a frozen treat for breakfast? Smoothies are great for a quick and healthy breakfast, but I prefer to eat mangoes along side savory grilled chicken or fish.
A mango salsa made with fresh strawberry onions, garlic, cilantro, lime juice and red peppers accompanied our grilled chicken. Wait, strawberry onions? Yes, they are called Strawberry Onions because they grow on the edges of our strawberry fields. And no, they do not taste like strawberries. They are a hybrid Savannah Sweet Onion. Our Strawberry Onions are only available from mid February to April. By the way, you can cut the Strawberry Onion in thick slices, drizzle with olive oil, sprinkle with salt and pepper then grill it for a few minutes on each side.
Mango Salsa Recipe
2 large mangoes
1/2 cup Strawberry Onions (you may substitute for your favorite onion)
1 clove garlic, minced
handful cilantro, chopped
salt to taste
1/2 red pepper, diced
When we grill, I’m in charge of making the side dishes. I think I’ve probably used our grill once or twice. I like the taste of grilled food, I just prefer to keep the open flames contained in candle jars or fireplaces. Open flames in the grill are just to close for comfort in my opinion. Grilled chicken with mango salsa, spinach salad and roasted red potatoes. Dinner is served. How do you use mangoes at home?