Cutting a mango is easy if you slice the fruit away from the stone, then score each half to the skin. The resulting chunks will come away easily. Top: a perfectly ripe Mexican mango. The type normally found in local stores.
|Ever wonder what to do with all that mint you grow each summer? In addition to making mojitos, try this mango and mint salsa – You’ll find yourself using it with everything this summer.
2 ripe mangoes, peeled and chopped
Chopped Jalapeno peppers may be added for those who like a little heat. Combine all ingredients. Process until smooth. Set aside for a minimum of 15 minutes before serving at room temperature. Keeps covered and refrigerated up to a day. Makes up to 1 1/2 cups.
Anyone who has ever innocently planted mint without boundaries, knows that this is one plant that loves to travel and settle in for good. Yet there are surprisingly few mint dishes. We are told to use it as a garnish in drinks and on desserts, as a jelly or mint sauce with lamb (I don’t like mint with lamb, myself) and to flavour boiled new potatoes. It is paired with chocolate and liquorice. Mohito (or mojito) The fun of cocktail hour returns with the craze for mohitos. It’s about much more than the alcohol; it’s about the ritual of making the drink: picking the fresh mint leaves fresh from your own garden, washing them, crushing or “muddling” them in the bottom of a tall glass, squeezing half a lime and adding the white rum and sugar. The soda sparkles and the ice tinkles against the glass. The mouth-watering aroma of the mint leaves and the lime with the exotic allure of the rum makes the drink a sensual experience. Mmmm.
Proportions ½ a lime, juiced 10 mint leaves (spearmint comes closest to the Cuban Yerba buena plant that was part of the original recipe) 2 tsp sugar 1 ½ oz. White rum ice cubes fill glass with club soda
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