This recipe was featured over at another site as a guest post!! In fact I was Craig’s first guest post on his site! I was honored to be featured by him as a fellow NTP, he has a great and well respected presence in the social media and nutrition world. Here is the site to check out : www.fearlesseating.net
I worked in the Caribbean as a chef on a private chartered boat and this is one recipe I made quite often fresh as I did not ferment way back then. The mangoes from the islands are superb and became a favored recipe of mine. We caught wahoo and other native fish off the back of the boat. so simple and delicious! I sometimes add pineapple and other ingredients to enhance the favors. Try my recipe for Fermented Mango Salsa and let me know what you think in the comments!
What are you cooking for Labor Day? Here is a great recipe to go with your BBQ items! Fermented Mango Salsa
So lets discuss some great ideas for grilling and note you can make and serve this fresh for today and ferment later!
~Grilled and marinated Pastured Chicken
~ Grilled Salmon or Halibut wild caught
~ Grilled shrimp
~ Any cut of grass fed meats, lamb or pork
Enjoy and get onto your Labor Day BBQ!
Other ways to enjoy Mangoes:
Simply sliced and arranged with fresh squeezed limes
Fresh local fruit salad with mint
Blintzes with a coconut-mango sauce
Curry chicken salad with mangoes
Fish tacos with mango salsa
Endive, shrimp, mango and goat cheese salad
Chicken, mango, scotch bonnet and cilantro soup. Served cold or hot.
Grilled local fish such as Wahoo or Tuna, served with a Mango Salsa
Keep The Beet!!
Fermented Mango Salsa
|Fermented Mango Salsa|| |
- Fermented Mango Salsa
- 2 Ripe Mangoes- 2 cups (chopped medium dice)
- 1-2 cloves garlic- fine dice
- 2Tablespoons -fine dice shallots
- 1 Tablespoon -red onion fine dice
- 2 tablespoons whey OR vegetable starter culture- (follow instructions on package.)
- 1 teaspoon unrefined sea salt
- 3 Tablespoons fresh mint- cut chiffonade Style- roll leaves lengthwise and thinly slice
- 1 teaspoon fresh lime juice( reserve for serving and Lime slices for garnish)
- the ingredients to your fermentation vessel. I prefer an airlock method. Pack own lightly to submerge all the ingredients under liquid. Leave in a cool dark place for 8-24 hours. Fermentation time is relatively short as the fruit does tend to quickly ferment. Taste and place in refrigerator when ready. Eat within 10-14 days.
- ~Note the herbs can be varied to enhance the style of the food you are serving. For example ,cilantro or basil can be substituted for the mint.