This weekend was a blast. We went to Dancing in the Streets in our hometown, Atlantic Beach…which is like a huge block party. They shut down first street by the beach and play live music and have food and drinks. We went biking and had a great time. This weekend is Memorial Day weekend and I hope it’s half as fun as last weekend!
Spanish word of the day: verde (green)
This recipe calls for a mango, which is a naturally sweet fruit. If you bought one and it’s a little hard, leave it in room temperature until it yields slightly to gentle pressure. It should not smell sour or alcoholic – if it does, it has gone too far. Mangoes are so sweet that they ferment naturally. So, this recipe is something unique. The delicate balance of flavors work well with lighter meats like chicken or fish, and because the mango is so sugary, you won’t need to add a sugar to balance the garlic. We like a little kick with ours, but if you do not like a little spicy to your food, just omit the arbol peppers.
Mango Cilantro Dipping Sauce
2 Garlic cloves
1 Tbsp Sweet Chili Sauce
¼ cup Coconut Milk (we like the thick kind, usually in a can)
¼ cup Cilantro (fresh please)
3 Arbol Chili Peppers (sans stems, + seeds)
Juice of ½ Lime
¼ tsp Sea Salt
Peel the mango, discarding the skin and core. Combine the mango flesh and all remaining ingredients in a blender (or Bullet!) and puree until smooth.
Serve with our Chicken Satay for a delicious meal!