There is something so summery about pineapple and mango and this is the perfect dish for a hot summer evening. It’s wonderful topped grilled chicken or tilapia but just as fantastic on its own with some tortilla chips.
1 mango, diced
1/2 pineapple, diced
1 tomato, diced
dash habanero sauce (or two!)
10 large mint leaves, Chiffonade (about 2 tbs)
1 tablespoon lime juice
2 tsp brown sugar
Mix everything in a large bowl. Cover with plastic wrap and let sit in the refrigerator at least 30 minutes. Note: the longer you let it sit, the more the flavors will meld.
This was wonderful. Spicy and refreshing. I was sad when the last bit was gone.
If you’re looking for an excellent side dish to accompany the Lamb Kofta with Harissa Yogurt, I cannot recommend this dish enough. After a few tweaks, I think the rice recipe is prefect! Even better, we’ve consistently made it the last few times.
1 cup jasmine rice
1 teaspoon saffron threads (we actually used a little more, about one and a half teaspoons)
2 tablespoons thinly sliced green onions (if you like green onions, add more!)
Cook rice to package directions and stir in saffron threads. If you bought a giant bag, you might want to double the recipe. The prepared dish will keep in the fridge for a few days (assuming you can wait that long to eat it!). Your goal is to get an even yellow color throughout the rice. You may want to stir a few times. When rice is cooked sprinkle on the sliced green onions and serve.
This is an excellent basic rice dish. It goes well with grilled chicken too.
Growing hint: When you’ve trimmed all the greens from the green onions, plant the roots in your garden. I was shocked to see them actually re-growing! In about a week, we’ll have more green onions!