In tropical climes from India to Mexico, green mangoes are peeled and eaten like a vegetable. Dipped in hot sauce and salt, most people would have trouble identifying the crunchy yellow sticks as the unripe version of the sweet orange tropical fruit adored around the world. For the uninitiated, it may sound like an odd way to eat this fruit, but it’s a delicious combo that’s both refreshing and filling.
Green mango’s have the texture of raw carrots and a tart assertive flavor somewhere between pine trees and carrots. They’re great in salads and slaws, which started me thinking about other ways I could use them. For this dish, I’ve cut up a green mango into small cubes and replaced the tomatoes that would normally go into a pico de gallo. Along with bell peppers, onions, cilantro and chilis, this makes a great contrast in both flavour and texture for a piece of grilled fish.
I made this with swordfish because it was on sale at the market, but this would work with just about any kind of seafood. For a creamy tropical side dish, cook polenta with a 50/50 mixture of coconut milk and water along with some green curry paste.
- 1 mango Mexican firm green (cut into brunoise, 1/8 cubes)
- 1/4 red onion (cut into brunoise, 1/8" cubes) (cut into brunoise, 1/8 cubes)
- 1 tablespoon cilantro minced
- 1/2 teaspoon kosher salt (less if you use regular salt)
- 1 tablespoon lime juice
- 1 serrano chili seeds minced with (optional)
- 1 teaspoon hot sauce your favourite (optional)
- 2 fish fillets of (salmon, sword and halibut are all good choices)
- Put the green mango, bel pepper, onion, cilantro, salt, lime juice, chili and hot sauce in a bowl and toss to combine.
- Use a paper towel to dry the surface of the fish and salt and pepper. Grill over charcoal, broil or pan-fry.
- To serve, just top the cooked fillet with a dollop of green mango pico de gallo.