This weeks fish recipe!

Mango Chipotle Salsa

by Mary Landrum, the Captain’s wife

It’s mango season around Cabo. I decided to come up with something different with them. Now I’ve seen the rasberry chipotle at Costco and thought, why can’t I do that with mangos. It is delicious and would be good on chicken or pork too I’ll bet!

We are using it on some tuna fillets, because that’s what we have today.

I’ll start with the mangos. When we lived on Guam, the people always said God didn’t make anything perfect, and with Mango’s it’s the seed. If they were easy to eat, everyone would eat them and there wouldn’t be enough to go around! A lot of people are intimidated by the big seed in Mangos. They are actually pretty easy to work around once you get the hang of it.
Holding the mango so you are looking at the widest part, starting at the stem, poke the knife point into the meat on the narrow side to find the seed and slice through, following the seed as close as possible. Kind of like halving an avocado. Don’t worry if you leave some of the meat on the seed, you will never get it all! Repeat on the other side, with each side, use a spoon to scoop the meat, also like you would an avocado. Now slice into what ever sizes you want.
That pesky seed part with all the meat on it, that’s my favorite part, stand over the skin and scrape it off with your teeth. Yummy and messy! You still can’t get all the meat off the seed.

Back to the salsa.

You will need
2 large mangos
4 tsp chipotle sauce
¼ c white vinegar
1 tbs honey or agave syrup
¼ c chopped onion
2 tbs white wine
cilantro to taste, I used about 2 tsp leaves and stems
set aside 1 mango and put everything else in the blender and puree.
Then pour into sauce pan and simmer. Only takes about 2 or 3 minutes.
Now chop the other mango into chunks and add to sauce. Makes for really nice contrasting colors with the chipotle and bright orange mango!

Now we are ready for the tuna, cut into 1 inch steaks, brush with a little avocado oil or whatever your preference. Grill for a couple minutes each side to your preferred doneness. Then serve over white rice and top with the Mango Chipotle Salsa.

Green salad or cole slaw on the side!

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