Mango Salsa

We were so lucky that the Dowdles included us in their trip plans. We had so much fun visiting and the kids loved playing together.

While they were here we ate grilled chciken with mango salsa. This salsa is the perfect summer food. You can make it anytime and then keep it inthe fridge to dress up almost anything. It's yummy with shrimp and chicken. I used it the next day as a condiment in a chicken wrap. And I'm thinking it would really be delish with crackers and brie.

Here's the recipe (from Ina Garten's Parties)

Mango Salsa
Makes 2 cups

2 T. good olive oil
1 1/2 C. diced yellow onion
2 t. peeled, minced fresh ginger
1 1/2 t. minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 C. orange juice (freshly squeezed if you have it)
2 t. brown sugar
1 t. kosher salt
1/2 t. freshly ground pepper
1 to 2 t. minced fresh jalapeño pepper
2 t. minced fresh mint leaves

Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until onions are translucent. Add garlic cook 1 min. more. Add mangos; reduce heat and cook 10 min. more. Add o.j., brown sugar, salt, pepper, and jalapenos. Cook 10 more minutes or until orange juice is reduced, stirring occasionally.

Remove from heat, serve room temp. or cold.