Every summer has a story. With the mercury rising here, it brings with it sweet memories of my childhood, when we would wait for the summer vacation to start so that we can visit our grandparents home. Though I never had a chance to meet either of them as they had passed away before I was born, but the stories I heard from my mom about them have still in my memories. Holidays at that time would mean loads and loads of mangoes, coconut water and sugarcane juice and playing in the huge backyard.
Back to present, even some years back, the weather here is so pleasant that we would drive to the nearby beaches, enjoys some great food and come back by evening. By the way, let me tell you, the sunset is awesome, we would never feel like coming back from there. But now a days the soaring heat and studies are keeping us most of the time indoors. 
There is something exciting about a picnic, which nobody can deny. We usually go for winter picnics where the food is lavishly cooked and there is no packed food concept. But Summer picnics occur at the height of the fresh fruit and vegetable season. And the more colorful produce you add to your menu, the healthier the meal could be. So for this week’s theme of #GetSetPicnic of Foodie Monday Bloghop, I decided to make the most use of the bounty of the season and fill our picnic basket with luscious summer produce to make the most loved mango Salsa with pomegranate and tender account.
I have always been attracted to try this mango salsa but somehow it could not reach my blog. I am a bit crazy as far as mangoes are concerned and love eating and buying them, to top it all, my parents send me my share of mangoes from home every year without fail. So I am always spoilt for choices. I have already tried the Aam Panna with the raw mangoes, Sweet & Sour Mango pickle with raw shredded magoes as condiment, Raw mango Rice Mango, baked Mango yogurtand Salsa was one of the mandates to try last year. I love the idea of mixing up the sweet, salty and spicy flavours of summer fruits and cannot wait to taste the texture that the soft pulpy mango, tender coconut and the crunchy onions and pomegranate would bring together. Do try this recipe before the mango season is officially over.
Salsas always go well with a platter of Chips, Tortillas and even with Papads khakras, which are a slightly healthier version when compared to chips. I prefer the Mango salsa the most for it’s perfect burst of flavors with the sweetness of mangoes which is balanced with the acidity from lemon and the heat from the chillies but you can make various salsa varieties with fruits and vegetables during their respective seasons. I have used the 'Banginapally' variety of mango which is flooding the local market now to prepare my mango salsa, but you can use any variety of mango to make this .
Cuisine: Mexican Prep time:15 minsServes: 4
- 2 large ripe mangoes, peeled, diced
- 1 cucumber dices
- ¼ cup pomegranate seeds
- flesh of 1 tender coconut cut in one inch strips
- ½ cup red onion, chopped
- ¼ cup coriander leaves chopped
- 1 chilli finely chopped
- Juice of 1 lime
- Black salt to taste
Let’s learn how to make this Mango Salsa:- Dice the mangoes and cucumber and keep aside. Deseed the pomegranate and take out the flesh of the tender coconut.
- In a large bowl, combine diced mangoes, cucumber, chopped onions,pomegranate seeds, tender coconut, chopped chilies and chopped coriander leaves.Add lime juice and salt to taste. Mix well.
- Let this sit for 10-15 mins for flavors to mingle together.Serve it with papads or chips.
- For outdoors, scoop them in paper cups and serve it with scoop type chips or papads .
Go ahead enjoy your Summer with so much of fun and have this delicious Mango salsa to complement the lovely weather.
