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« In My Kitchen: December 2015 – February 2016
Amaretto Peaches »

Summer Mango Salsa

February 12, 2016 By JJ 4 Comments

Summer Mango Salsa

For so long I took photos only for myself. And then I got better at taking photos and started shooting for other people. And somewhere along the line I kind of stopped shooting for myself.

Summer Mango Salsa

Then last weekend RJ requested fish tacos with mango salsa for dinner and there was something so very perfect about the pile of fresh, brightly coloured produce we brought home from the shop that it simply had to be photographed.

Summer Mango Salsa

Of course not just made and shot but chopped and dropped and spread and sprinkled into a cornucopia of colour shimmering in the late afternoon light.

A great beautiful mess that brought a great smile to my face.

Summer Mango Salsa

I know I need to start doing more projects for myself, to stay fresh and inspired and creative, yet those projects are the ones that are perpetually pushed to the side.

Summer Mango Salsa

I may simply have to treat my own creative projects as client work in order to get anything accomplished… next up is photographing all the pottery languishing in the spare room in order to list it in the shop.

Many of you have been asking about the plates and bowls and knives I’ve been teasing you with — if you want to know when they’ve been posted for sale it’s probably best to follow The Decadent Pantry over on IG.

In the meantime, go make some salsa. The creative mess is optional.

Summer Mango Salsa

Summer Mango Salsa

Summer Mango SalsaSalsa is not really something that requires a recipe, a list of ingredients perhaps, but quantities of said ingredients are as individual as the tastes of those around the table. The quantities here are a guide, nothing more nothing less, feel free to increase or decrease ingredients as you wish. Just make sure to start with a sweet ripe mango and finish with a good squeeze of lime.

Serves 2 – 4

INGREDIENTS

  • 1 mango
  • 2 tomatoes
  • 1 handful coriander
  • ½ small red onion
  • 1 – 2 limes
  • ½ red chilli or pinch chilli flakes, optional
  • sea salt, to taste

METHOD

Peel and dice mango, chop tomatoes, finely dice coriander, onion and chilli (if using).

Combine all ingredients in a bowl, stir through lime juice, tasting as you go. Season with a pinch of salt if you wish. If you have time set aside for 10 mins for flavours to meld.

Serve with tacos, over grilled fish or chicken or spiced veggies, on top of toast, or simply eat with a spoon.

COOK’S NOTES

  • Firmer mangos work a bit better when it comes to keeping form in the salsa.
  • When in doubt, add more lime juice.

vegan // vegetarian // gluten-free // dairy-free // soy-free // nut-free

Summer Mango Salsa

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Filed Under: All Posts, Food, RecipeBox Tagged With: Almost Recipe, Dairy Free, Dip, Fruit, Gluten Free, Lime, Mango, Probably Paleo, Rainbow, Refined Sugar Free, Salsa, Sauces, Sides, Summer, Tomato, Vegan, Vegetarian

Comments

  1. Brenda says

    February 13, 2016 at 1:14 pm

    So beautiful!!

    Reply
  2. Sandra SDHQ says

    February 14, 2016 at 12:53 pm

    Beautiful post Jen, I wan’t to eat this now!

    Reply
  3. Sneh | Cook Republic says

    February 15, 2016 at 10:59 am

    I love this JJ! So vibrant and abundant and excellent knife skills you fruit ninja! x

    Reply
  4. Alison says

    February 15, 2016 at 9:28 pm

    Sooo, so gorgeous, and that cute little bowl with the white dribble over the side… cute as! Hope that’s for sale. 😉

    Reply

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Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
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If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
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What’s your order? 🍳 … When the middle litt What’s your order? 🍳
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When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
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Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
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Setup inspired by the amazing @hughstewart_ 
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Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
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Ingredients, for those wondering:
* whole spelt flour
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Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
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