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Friday
Jun152012

Fresh Mexican Mango Salsa  

We lived for a while in a small village, Quimixto, a short boat ride from Puerto Vallarta, Mexico in Banderas Bay.  The fruits ripened at the same time; avocados, papaya, mangos and bananas.  When you are accustomed to paying a dollar for one avocado there is a frenzy to eat all you can and find as many ways as possible to use the fruits.  Then you begin to notice the wisdom of the villagers.  They fed this bounty to the pigs, a true environmental recycle.  The pigs' diet was largely coconuts, mango, papaya, avacados and bananas resulting in meat that was succulent, tender and unusually flavorful. 

2 ripe mangoes - small chunks

1 firm but ripe avocado - small chunks

1 small white onion - finely minced

1 clove garlic - finely minced

1 jalapeno - finely minced

juice of 1/2 lime

salt & pepper to taste

1/4 cup cilantro - minced

1 can black beans - rinsed

Mix all ingredients together in a glass bowl, chill in fridge for at least 3 hours. 

Note:  Good served over grilled, boneless chicken breasts or grilled fish.

Source:  Mine - due to nature's abundance and the lessons learned in Quimixto.

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