Spicy Mango Salsa

This spicy mango salsa is a party in your mouth, with sweet, ripe mangoes, tart lime juice and hot peppers. It’s best friends with fish and chicken. 

Waaaaay back in 2005, I used to watch a cooking show on television called The Surreal Gourmet with a quirky host named Bob Blumer. Bob drove around the United States with a refurbished Airstream trailer that looked exactly like a great big toaster. It even had two enormous (pretend) pieces of toast sticking out the top. The Airstream was named the Toastermobile and it was kitted out with a full professional, albeit small, kitchen. 

On one of the shows Bob cooked a dish he called mambo chicken and made this mango salsa as an accompaniment. I didn’t write down the ingredients for the chicken but I sure did for the salsa!  

Spicy Mango Salsa

I make this as Bob did with one exception. We like things spicy, so I add a red chili pepper right at the end. This is optional but it does give the salsa what we consider a much-needed kick. In case you are interested in making the mambo chicken as well, I found this link on the Food Network. 

Ingredients

3 tablespoons freshly squeezed lime juice 

1 to 2 jalapeno chilies, stems, seeds and membranes removed

2 large green onions, finely sliced 

2 mangos, peeled, pitted, and cut into 1/2-inch cubes 

2/3 cup lightly packed fresh cilantro leaves, hard stems discarded, coarsely chopped

Optional: large hot red pepper, minced

Method

Add the minced jalapeños to the lime juice in a large bowl. This both softens their impact for the wimps in your family and makes sure that the spiciness is better distributed throughout the salsa. 

Add in the sliced onion tops, mango and cilantro. Stir to combine. 

Finally, stir in the minced red chili pepper, if using. 

This spicy mango salsa is a wonderful accompaniment to any fried or grilled fish. Or serve it with pan-fried chicken. I must confess I ate leftovers straight out of the serving bowl with a spoon. It's so good even a couple of days later. Do refrigerate any leftovers so you can do the same. 

Enjoy! 

It's Sunday FunDay and my fellow bloggers are all sharing recipes made with mangoes. Check them out below. Many thanks to our host Mayuri of Mayuri's Jikoni!

• Aam Panna with Jaggery (Raw Green Mango Summer Drink) by Cook with Renu
• Dragonfruit, Mango, Jicama, & Corn Salad Culinary Adventures with Camilla
• Grilled Steaks with Mango Chimichurri by A Day in the Life on the Farm
• Homemade Aam Roti/Mango Papad by Sneha's Recipe
• Mangonada - Mexican Mango Sorbet Smoothie by Palatable Pastime
• Mango Chicken by Making Miracles
• Mango Falooda by Mayuri's Jikoni
• Mango Margarita by Amy's Cooking Adventures
• Spicy Mango Salsa by Food Lust People Love
• Stir-Fry Mango Ginger Chicken by Karen's Kitchen Stories
• White Chocolate Mango Mascarpone Mille Crepe Cake by Pandemonium Noshery

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Jersey Royal Potato Salad

This Jersey Royal Potato Salad is a family favorite, made with those special new potatoes only grown on Jersey in the Channel Islands. Sub your favorite new potato if you can't get them! 

The Jersey Royal story begins in 1880 when a farmer named Hugh de la Haye planted a 15 sprouted pieces of a seed potato and one grew into a plant with papery skins. The slanted hillsides get lots of sunshine and the vraic – a seaweed used for fertilizer on the island – gives the Jersey Royal its unique taste. 

Sadly, we haven’t been able to fly back to Jersey because of the pandemic but I found this recipe with photos in files and decided to share for National Egg Day, if only to remind myself that someday things will be better COVID-wise and we will be able to travel again. 

Jersey Royal Potato Salad

This recipe makes enough for two servings with a little left over. It is easily doubled, trebled or even quadrupled, if you are serving a crowd. If you don’t have access to Jersey Royals, another new potato can be substituted. I’ve also made this quite successfully with the little thin-skinned red ones we can get here in States.

Ingredients

8 1/2 oz or 240g Jersey Royals, boiled till just cooked through

2 eggs, hardboiled

1 teaspoon grated onion, plus any onion juice

2-3 tablespoons mayonnaise

2 teaspoons yellow mustard

fine sea salt

freshly ground black pepper

Cayenne, optional

Green onions to garnish

Method

Mash the egg yolks with a fork and mix in with the grated onion, mustard and two tablespoons of mayonnaise.

Chop the egg whites into the bowl. Follow those with the Jersey Royals, also roughly cut into halves or thirds, depending on the size of your Royals.

Mix everything together and season to taste with fine sea salt, freshly ground black pepper and cayenne, if desired. 

If the mixture seems too dry, add the extra tablespoon of mayonnaise. Garnish with some chopped green onion. 

Enjoy! 

It’s National Egg Day tomorrow so my Foodie Extravaganza friends are sharing recipes you can use for your own celebration! Many thanks to our host, Camilla from Culinary Adventures with Camilla.

• BBQ Deviled Eggs by A Day in the Life on the Farm
• Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
• Fluffy Omelette by Sneha's Recipe
• Italian Frittata by Our Good Life
• Jersey Royal Potato Salad by Food Lust People Love
• Mexican Baked Eggs by Making Miracles
• Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
• Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
• Yoda Avocado Deviled Eggs by Simply Inspired Meals

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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Cream Cheese Coffee Muffins #MuffinMonday

Cream cheese coffee muffins are made with espresso granules for great coffee flavor but even better, they have espresso morsels, my new favorite chip!

During most of the pandemic, my only outing was a once-a-week trip to the grocery store. Sometimes it was a quick get-in get-out and no one gets hurt sortie. Other weeks, I took my time and really looked at the options on the shelves. It was one of those second times that I found the Nestlé Tollhouse espresso morsels. 

Maybe they’ve been around a while but they were new to me. I love coffee so how could a coffee chip be anything but good? I’m here to report that they are fabulous! The package says, and I quote: Made with real coffee, no preservatives, no artificial flavors or colors. 

They have the texture of semi-sweet chocolate chips but are full-on coffee flavor instead! If you love coffee, you are going to love these too. 

Cream Cheese Coffee Muffins 

These muffins are the perfect breakfast or snack time treat. Serve them with a cup of coffee, tea or a cold glass of milk.

Ingredients

2 cups or 250g flour

3/4 cup or 150g sugar

2 teaspoons instant espresso granules

2 teaspoons baking powder

1/2 teaspoon salt

1 cup or 170g espresso morsels

2 eggs, at room temperature

8 oz or 227g cream cheese, at room temperature

3/4 cup or 180ml milk

Method

Preheat oven to 350°F or 180°C. Prepare a 12-cup muffin pan by lining it with paper muffin liners.

In a large bowl, whisk the flour, sugar, espresso granules, baking powder and salt together. Set aside 24 espresso morsels and add the rest of them to the dry ingredients and stir to coat the morsels with flour. 

Whisk the eggs in a large bowl then add the cream cheese. Use a whisk to chop the cream cheese into smaller pieces then whisk until smooth and creamy. 

Add in the milk and whisk again to combine. 

Fold the wet ingredients into the dry until just combined. 

Divide the batter between the muffin cups. Top with the reserved coffee morsels.

Bake the muffins for 20-25 minutes or until golden and well-risen.

Remove muffins from muffin pan and leave to cool on a wire rack. 

Enjoy!

It’s Muffin Monday! Check out all the lovely muffins my baking friends are sharing below. 

• Buttermilk Rhubarb Muffins from Jolene's Recipe Journal
• Cream Cheese Coffee Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Making Miracles
• Lemon Strawberry Muffins from Magical Ingredients
• Sourdough Cherry Almond Muffins from Zesty South Indian Kitchen
• Strawberry Rhubarb Muffins from A Day in the Life on the Farm

 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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