T'is the time of the mango mania in India. The season starts around March and goes on till May or June. The sweetness of this kingly fruit makes the hot humid summers almost delightful. There is the alphonso, malgova, banganapally, rumani, neelam, raspuri and a variety of others that I am not familar with. We used to have this huge mango tree in our house, and one summer there were a huge hurricane (yes that was the time when it used to actually pour cats and dogs in drought ridden Madras!) and many branches loaded with the ripe mangoes came crashing down. What a treat it was for us kids to pick the fruit off the ground and eat them!!!
I can go on and on about mangoes but this post is about the salsa made from the Mexican mango. You can find these mangoes almost all year round at your local grocery store. I find that these mangoes are neither sweet nor sour and are perfect to make salsa. Atleast something healthy to have with your chips right?
I tossed one finely cut ripe mango, one small chopped onion, chopped green chillies/jalapenoes, a handful of baby corn into a bowl. Drizzled some freshly squeezed juice of a lemon and added a dahs of salt. Mix to coat well, garnish with few sprigs of cilantro and serve chilled.
2 You say....:
How you store cilantro...??
Graduate students cant afford to go for Sabji shopping every alternate day. We usually bring stuffs for two - three weeks and tried to store cilantro but all went in vain.
Nayan, the best way I have found to store cilantro is to put it in a vase with water (just like flowers) and keep it in the fridge. It will last atleast for 2 weeks this way! Try it and let me know if it works.
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