Trpoical Recipes: Fresh Mango and Pineapple Chutney
Native to Southeast Asia and India, the mangifera indica Linnaeus first came to the Americas with the Portuguese from West Africa to Brazil in 1796. Several varieties of the fruit made it to Costa Rica by the mid 18th century, along with the ever-profitable coffee trade.
Its extended existence makes the fruit intricately connected to local traditions and love. In India, a mango is a symbol of love due to a Hindu legend of a beautiful sun princess that emerged from a ripened fruit. Another story tells that Budda himself was gifted a mango grove to rest beneath its shade.
The large sweet mango that most of us are familiar with is actually called a manga in Costa Rica, whereas the male mango is smaller and sweeter. Both varieties can be eaten green or ripe, the former is often served with lime, salt and Lizano sauce.
Mangos are bursting with antioxidants, Vitamin A and dietary fibers and 100% of your daily vitamin C is packed in just one cup of the sweet tropical fruit.
4 ripe mangos, cubed
3 slices of fresh pineapple, cubed
1 diced purple onion
1 Tablespoon fresh cilantro
½ cup red wine vinegar
½ Tablespoon ginger, diced
½ teaspoon Olive Oil
Salt & Pepper
Mix together the diced mango and pineapple in a bowl, adding the chopped onion, cilantro and ginger. Pour in the vinegar, olive oil and salt & pepper to taste. Serve the fresh chutney over white fish such as sea bass or mahi mahi. Mixture can be stored in the refrigerator for several days.