Julie’s Mango Salsa

This is so fresh and tasty!

Chop everything into little chunks & combine:
tomatoes and mangos in equal amounts (about 5 each)
1 red onion
cayenne pepper
1 white onion
salt
green peppers
avocado
juice of 3 limes
jalapeno (optional)
2 bunches cilantro

Serve with:
tortilla chips

Lori Smith’s Caracas/Mexico Mango-Avocado Salad

Toss together:
2 cups diced mangoes
1 cup shredded coconut
2 cups diced fresh pineapple
3-4 sliced bananas
1 cup diced avocado
1 T lemon or lime juice
Combine & toss into fruit:
1/4 cup orange juice
2 T brown sugar
Dust with:
Nutmeg
Let marinate 30 minutes

Chili-Lime Mango Chicken Skewers

Adapted from Williams-Sonoma
6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes
(click that link to see pictures of how to cut a mango)

Directions:
If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill!

In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to
coat with marinade. Cover and refrigerate for 2-4 hours.

Prepare grill (or indoor grill pan)

Remove the chicken and mangoes from the marinade and thread onto skewers, alternating
the pieces and dividing them evenly.

*When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.

Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.