I really don't have anything to say about this recipe except that you should make it! It came about because the other day there were champagne mangos for sale at the grocery store. They were small and yellow and looked interesting so I bought a couple. One of them I used in this Vegan Mango Banana Bread recipe. I haven't tried it yet because I immediately put it in the freezer to bring to Montana next weekend. It smelled and looked good though!
The other mango I used to make this salsa which was excellent on some baked tilapia. It would also be great with tortilla or pita chips, in a wrap with some chicken or mixed with some cooked quinoa. It is fresh, sweet, and crunchy and perfect for a hot summer day. (The other items on our plate are sauteed kale and some brown rice and red quinoa pilaf from Trader Joes) Enjoy!
Mango Edamame Salsa
1/2 cup frozen edamame (warm from frozen for about 45 seconds in the microwave and allow to cool)
1 mango, cubed
1 small shallot, diced or 1/8 cup chopped red onion
1/4 cup frozen corn thawed or 1/2 ear fresh corn cob, cooked and kernels removed from cob
handful diced cilantro
juice form 1/2 lime
Combine all ingredients together and serve.
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