While on the subject of French Polynesia I have never seen such huge mango trees growing wild as we saw on the islands in the Marquesas. The trees were heaving with mangoes just ripe for the picking and the roads were covered with the over-ripe ones that had dropped and splattered.
I was interested to find savoury recipes using vanilla as I’m not big on cooking sweet things and I came up with a recipe for a salsa made with vanilla and ripe mangoes and tomatoes. We love drinking and snacking (Neil is not known as “Snackzilla” for nothing!) and this salsa is great with corn chips as a pre-dinner snack, but it’s yummy with everything.
I’m not in the habit of taking photos of food, I prefer just to get on with eating it! However, it is nice to have a picture of the final product when looking at a recipe. I’ll try to get better at photographs but I suspect that the camera will steam up and my food will be cold by the time I’ve got the snap!
Mango and Vanilla Salsa
1 ripe mango – peeled and diced
2 ripe tomatoes – diced
¼ small onion – finely chopped
½ tspn lime zest
½ clove garlic – minced
1 mild fresh chilli (a large one like a Jalapeno or something similar) – finely chopped
1 vanilla pod
Juice of ½ a lime
Slug of olive oil (don’t use EVOO, it’s too strong)
Put all the ingredients except the lime juice and the olive oil into a bowl. Scrape the inside of the vanilla pod into the mix but chuck the pod in as well and mix it all together.
Stir in the lime juice and the olive oil, season and let it stand for an hour or so to let the flavours mulch.
Remove the vanilla pod then refrigerate until you’re ready to eat it.