Tangy and fruity with eye-popping color! Fresh mango salsa is easy to make and perfect with fish or as the salsa in tacos. Quick, healthy and yummy!
This sweet and spicy mango salsa is delicious to serve with fish; a very popular topping for salmon, halibut, shrimp, tilapia or pangasius. Also great with Mexican food like nachos or tacos. You can even eat it with a spoon like a salad!
If you’re having a Mexican dinner party, serve nachos with two dips: fresh creamy guacamole and this light and fresh tropical mango salsa. Your friends will love it!
- 1 Mango
- 1 Red Onion (or 1 shallot or 3 spring onions)
- 1 Tomato (or 10 cherry tomatoes)
- 1 Red Pepper
- 1 Lime
- Fresh Cilantro
- Cut the mango, tomato into small cubes.
- Finely chop the red onion, red pepper and cilantro.
- Combine the mango, tomato, red pepper, red onion and cilantro leaves. Sprinkle over some lime juice and mix well.
- Optional: Season with salt and pepper, to taste.
- Optional: add some diced avocado for extra creaminess!
Ice Ice Baby!
Don’t let the summer heat beat you. Just drop one of these ice cubes infused with fruits and herbs into a tall glass of water, sit back and relax!
A funky way to liven up your summer drink! Sometimes sipping water can get boring, so let these fruit cubes make it different and exciting. They are so simple to make but yet they make any drink seem better!
These fancy ice cubes also are a great addition to any party. Add them to sparkling water, sangria or summer cocktails and make your guests say ‘cool’!
Fruit Ice Cubes
- Fruit (for example lemon, lime, orange, raspberries, strawberries)
- Herbs (for example mint, thyme, sage)
- Ice cube tray
- Prep your fruit/ herbs: wash and cut into small portions.
- Place fruit/ herbs into your ice cube tray.
- Fill with water and freeze.
A sweet summer food dream! Grilled peaches with mascarpone and balsamic glaze. Oh my, delicious!
Nothing says summer like biting into a juicy ripe peach. This favorite summer fruit deserves a turn on the barbecue. The grill brings out the natural juiciness and intensifies the deep summer sweetness of the peaches. One of the easiest ways to impress a backyard full of BBQ friends.
Serve the grilled peaches as a side dish, in a salad (toss mixed greens and place grilled peach halves all over) or as a delicious summer dessert. Healthy, gluten free, no refined sugar!
Grilled Peaches with mascarpone and balsamic glaze
- 1 cup Balsamic vinegar
- 2 tablespoons Honey (optional)
- 2 ripe Peaches, halved and pitted
- 4 tablespoons Mascarpone
- 4 sprigs fresh Mint
- In a small saucepan simmer one cup balsamic vinegar (and 2 tbsp honey if you like it sweet) over medium heat until reduced by half and balsamic is thick and syrupy, 10 to 15 minutes. Set aside to cool.
- Heat grill to high.
- Halve and pit peaches; brush both sides with oil. Place the peach halves, cut side down, on the grill. Grill both sides until golden brown and just cooked through.
- Top each with a teaspoons of mascarpone, sprinkle over balsamic reduction and garnish with mint leaves.