Finding signs of life
sleeping buds awake
wildflowers paint fields
hungry bees feed again
Energized to join all the activity
Mango Salad - yields 6 servings
3 mangoes - under-ripe
2 red Asian chilies - finely diced
2 teaspoon salt
1 small red onion
1/8 cup chopped mint leaves
Peel the mangoes, and then carefully remove the flesh from the pit. It is easiest to remove two large segments from either side of the pit. Mangoes have a huge pit that can be about half of the fruit. The pit becomes the cook’s treat.
Slice the mango flesh into thin strips and arrange them on a platter just slightly overlapping them. Distribute the salt and chilies over the mangoes. Slice the red onion into very thin julienne and sprinkle over the mangoes. Juice the lime over the fruit and let sit 1 hour before serving. Sprinkle with mint just prior to serving.