Don’t Postpone Joy
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“Don’t Postpone Joy” – this was a bumper sticker I noticed while driving Sonshine to school.
Simple, yet profound.
What is Joy?
Joy is doing what you love.
Joy is loving what you do.
Joy is being with family & friends.
Joy is a smile.
Joy is a laugh.
Joy is a hug.
Joy is caring & sharing.
Joy is good food.
Joy is the smile you see when you serve yumm food.
Joy is when you recreate one of your favorite restaurant food at home. 🙂
Joy is satisfaction.
I love the mango salad that Qdoba (one of our favorite Mexican fast food place) serves during the months of May-August. And rest of the year, I eagerly wait for it to become May, so that I can visit Qdoba and have a salad topped with my favorite mango salsa. I was in seventh heaven, when I found a yum recipe (almost restaurant like) for the mango salsa.
I reduced the bell pepper used to half and added a ripe tomato in its place. Also, since I wanted only a hint of onion, I reduced the quantity of onion used.
As we would call it in India, an absolute chatpata dish.
It was pure, simple, unadulterated ….. Joy!
What is your joy?
Did You Know?
There are more than 400 varieties of mangoes.
Mango is considered as the king of fruits in India.
Mango leaves are considered very auspicious and no Hindu religious ritual is complete without it. Many households hang a garland made of mango leaves at the entrance door. This is considered to usher in prosperity.
In rural India, many people use mango leaves to brush teeth. 🙂 .
Mango salsa is a medley of flavors tickling your taste buds - sweet, spicy, tangy. It's simple to prepare and is a totally refreshing taste. Top your salad or grilled chicken/fish or simply serve with some nachos.
10 minPrep Time
10 minTotal Time
- 1 Ripe Mango
- 1/2 Red Bell Pepper, medium sized
- 1 Tomato, medium sized
- 2 tbsp finely chopped Onions
- 2 tbsp finely chopped Cilantro
- 2 tbsp Lemon Juice
- 1 Jalapeno, seeded and finely chopped (See Recipe Notes)
- Salt to taste
- Pepper to taste
- Chopping Board
- Sharp knife
- Mixing bowl
- Lemon Squeezer (not required if you are using store bought lemon juice)
- Mixing bowl
- Wooden/Silicone Spatula
- Wash and peel the mango and chop into small pieces. Wash and finely chop the red bell pepper and tomato. The quantities shown in the picture are indicative and not the actual measurements.
- In a mixing bowl, combine all the ingredients and gently mix well.
- Refrigerate for about 30-45 minutes before serving. This helps all the flavors to blend well.
- Serve with grilled chicken or fish. Or fill in the nacho cups and serve as an appetizer.
1. Jalapeno is a medium sized green chilli pepper typically used in Mexican cuisine. You can substitute it with any green chilli pepper of your choice.
2. To make your mango salsa spicy, do not remove the seeds from the Jalapeno or the green chilli pepper you are using.
3. Make sure the mango used is perfectly ripe. Slightly tangy, but definitely sweet. It is best to use firm mangoes to make this salsa.
4. If you are serving in the nachos cups, fill the cups just before serving.
5. This recipe yields about 3 cups of mango salsa. Nutrition values are calculated based on 6 person serving.