Recipe of the Week: Mango Salsa

I had every intention of sharing the recipe for the Coconut-Almond Crusted Tofu I made this week. The recipe was promising, the dish came out looking beautiful... but it tasted so bland! I was so disappointed.

This was my first attempt cooking tofu. It was really easy to use. Just bland...
the basic recipe (in case you want to try it)... cover tofu in coconut milk, panko bread
crumbs, almond meal and dried coconut. Fry. And serve.

I was super impressed, though, with the mango salsa that I made to go along with the Tofu. So, I figured, I'd pass that along to you ♥

Spicy Mango Chutney

From the Skinny Bitch cookbook

Ingredients...

• 1 TBS oil
• 1/2 jalapeno, seeded and diced
• 1/3 c. diced red onion
• 3 ripe mangoes, peeled, pitted and diced
• 1 cup vegetable broth
• 1 TBS agave nectar
• 1/2 tsp cinnamon
• 1/3 tsp nutmeg

Directions...

Heat oil on high, add jalapeno and onion. Saute for 5 minutes. Add mangoes, broth, and nectar. Stir. Cover, reduce heat to low, and let cook 20 minutes. Stir in cinnamon and nutmeg. Gently mash mango. Simmer 5 minutes. Serve warm.

I had never cut a mango before... and was shocked at the seed!
It was fun to play with.

So I hope you can find something to serve this with. On fish tacos, perhaps?

Also, if you haven't figured it out already from all my other recipe posts... I love the Skinny Bitch cookbook, and I really think you should go buy it now. It's truly amazing.