Nutritionally speaking, mangoes are high in fiber, vitamin C and E, beta carotene, calcium, flavonoids, and amino acids. Translation, the health benefits of mangos include everything from cancer prevention, to improved digestion, eye health, and some say even heat stroke. With the LA temperatures of last week, I say bring on the mango.
Mangos are for sale everywhere in LA. Drive up Kanan Rd on the way home from the beach and you can get a box for $6.00. Get yours and get ready to make some mango salsa! Here’s the California Chef recipe:
1. Chop all ingredients separately in a food processor. If you don’t have a processor, by hand is fine. Besides being faster, a food processor will retain more of the juices. Pulse each ingredient and then empty into a bowl:
1 cup of mango, peeled
3 seeded roma tomatoes
¼ of a red onion
2. To your bowl add:
2 Tablespoons of corn
2 tablespoons of diced Serrano chilies
1 Tablespoon of lime juice
1 tablespoon chopped cilantro
1 teaspoon of minced garlic
1 teaspoon of chili powder
This salsa is great as a dip for chips, or try it on grilled chicken or fish. It’s a healthy addition to your summer barbeque. Find out more about eating healthy at www.CaliforniaChef.com
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