Mango Habanero Salsa

"Knock your socks off clean into the washer!" Yeehaw!

My husband’s words about this salsa were something like “The combination of sweet and fire is really good.” This is not your mom’s mango salsa. (Unless your mom is me.) It’s really sweet from the ripe mango, and then it has a kick that will “knock your socks of clean into the washer.” As Paula Deen would say.

And it’s great with taquitos.

Mango Habanero Salsa

3 Mangoes, cubed

1/2 a Habanero Pepper, (trust me you only need half) diced very small

1 clove Garlic ground in a mortar with 1 teaspoon course Salt

2 tablespoons chopped Cilantro

Use the Mango 101 directions to cut up your mangoes and mix all the ingredients well. Make this in advance and store in the fridge so the flavors can combine. Put it over anything even remotely related to salsa.

Fried Egg Fajitas


Better in Pastry


Just a quick note  to say that everything is better wrapped in pastry. Especially Indian food leftovers.

Jamie Oliver’s One Cup Pancakes (with Mango)

I love Pancakes!

Have any of you heard of Jamie’s Ministry of Food? Jamie Oliver, amazing chef and cookbook writer has this movement he’s starting trying to get everyone to cook and to “pass it on.” I learned about it through my mother-in-law’s cookbook, which I immediately started copying recipes out of. This one is my favorite because I don’t even need it written down, it is that simple. It is also very good.

So in the spirit of the movement I thought I’d “pass it on.”


Jamie Oliver’s One Cup Pancakes

You’ll Need

Any old cup. (I used this cool mug)

Self-rising flour

Fill it with self-rising flour (or with your best guess at it, say 2 teaspoons or so of baking powder and a little salt, maybe a dash of sugar… there’s really no getting this stuff wrong!) and dump  it in a bowl.


Now fill it with milk.


You’ll need to be melting a “knob” of butter. (Don’t ask me how much a knob is, everything online is conflicting, but it’s more than a pat and less than a stick, if that helps.) To pour in.

Putting it all together

Throw your butter, an egg, and the milk into the bowl with the flour and stir it up.


Now, pour some of this into a pan and cook it over medium heat until you see bubbles forming, like in the picture above.

"They call him Flipper..."

Flip it.

Here's the mango-y part

And once it is golden on the other side, serve it with fruit (like mango, or strawberry, or both!) and maybe a little whip cream, or some maple syrup… have fun!

The BEST way

You can also add chocolate chips to these… and they are even better. (But don’t tell Jamie I said so!)

Now go make it, master it, and pass it on!

Stamp Tin

Rule Britannia!

I finally went out and bought a jar of mod podge! I’m presently using it for a TOP SECRET project. That I will of course post when finished.

The stamps are from various mail we’ve recieved from England.

Mango Rhubarb Coconut Muffins


Have you ever made something that just excited you? I did that today. In my quest to give fun and delicious ways to use your mangoes, (which you should be an expert at cutting by now) I have created these. Mango, rhubarb, coconut… they’re sweet, they’re tart, they’re co-co-nutty. (How do you describe coconut flavor without saying coconut?) I warn you, if you attempt these, they are addictive. You cannot eat just one, you will want more. But don’t worry, they have whole wheat and nuts in them, so they’re healthy, right? Well… maybe if you limit yourself to only a half dozen  in one serving.

Mango Rhubarb Coconut Muffins

3/4 cup All Purpose Flour

1/4 cup Wheat Flour

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/2 teaspoon each Cinnamon and Ground Ginger

1/4 teaspoon salt

1/2 cup dried shredded unsweetened Coconut

1/4 cup Brown Sugar

2 Eggs

3/4 cup Greek Yogurt

2 tablespoons melted Butter

1 diced Mango

1/2 cup diced Rhubarb (about two medium size stalks)

1/4 cup toasted slivered almonds

Mango in a Muffin

Pre-heat oven  to  400 and prepare 12 cup muffin tin.

Stir together all dry ingredients through the brown sugar, set aside.

Whisk together the eggs yogurt and butter. Pour over dry ingredients and stir with rubber spatula til half moistened. Add mango, rhubarb and almonds and mix to incorporate, try  not to over mix.

Spoon into prepared muffin tin and sprinkled with sweetened flaked coconut, pressing down softly to be sure it sticks. Bake 15-18 minutes or till toothpick inserted into the center comes out clean. Try not to eat them all strait out of the tin.

Pork Tacos with Mango Chutney

Sooooo good

Thing two to do with your cut up mango.

I’ve always believed that Indian-Mexican food should be a fusion food option. They both use similar spices and cooking methods, not that that would be required to combine to food styles, but it helps. So anyway, I’ve done it. Shredded pork tacos with mango chutney, and folks, it is good.

So here’s what you do. Roast a pork shoulder (I used a three pounder) rubbed in your favorite Mexican spices (think cumin, red pepper, coriander, and of course salt and pepper) on 350 till you can tear the meat away easily with a fork. (It took mine about three hours.) Then let it get cool enough to handle and shred the pork yourself. Set aside. (I keep some in the fridge for later use.)

Heat enough oil for deep frying (or use your deep fryer, so glad we made that investment) to very hot, about 375, and pre-fry some corn tortillas till soft and pliable, then drain on paper towels. Fill with a generous helping of pork and fry till golden and crunchy.

Top with mango chutney.

Devour. (Maybe eat a salad along with to get your veggies.)

Note: I haven’t given any exact amounts here because it really depends on how many you want to make this for, its not a recipe, more like guidelines really. (Say that last part with a pirate accent a la Pirates of the Caribbean.)

Mango Chutney

Golden Goodness

1 teaspoon each Coriander, Red Chili Powder and Cinnamon

2 Cardamom Pods

3 Cloves

1 tablespoon Mustard Seeds

1/2 teaspoon Salt

1 clove Garlic, finely grated

1/2 inch fresh Ginger, finely grated

3 large Mangoes, thickly sliced

1 1/2 cups Sugar

1 cup White Vinegar

Toast the cloves, cardamom and mustard seeds in a sauce pan. Crack the cardamom and discard the outer pod, grind seeds of cardamom and cloves with mortar and pestle and add all spices together, set aside.

Combine sugar and vinegar and bring to boil. Add spices, ginger and garlic, and salt. Boil 5 minutes, stirring. Add mango. Cook on medium high, stirring occasionally to prevent burning, for 1 hour, or till chutney is thick and mangoes are translucent.

While chutney is cooking heat the oven to 235 and sterilize a few jars to can the chutney into. When chutney is done spoon immediately into jars and close jars. Turn upside down for 2 minutes and then invert and let cool. Keeps three months. Or if your hungry about 15 minutes.

Mango Coconut Oatmeal


Here’s the first thing you can do with your chopped mango… Make it into oatmeal.

But not just any oatmeal. Mango Coconut Oatmeal! Kind of what tropical islanders would eat for breakfast if it suddenly grew chilly in paradise.

The method of toasting the oats in butter first and then adding milk was told to my Mom by a British Indian, who said his “Mummy” used to prepare them this way. My Father in law says it seems to take all the heart healthiness out of them… But the taste is well worth it!

Mango Coconut Oatmeal

1 1/2 cups Oats

2 tablespoons Butter

1 chopped Mango

1 teaspoon each of Cinnamon and Ground Ginger

2 cups Water

1 cup Milk

1/2 can Coconut Milk

1/4 cup Brown Sugar, plus extra for garnish

Melt butter in saucepan over medium heat, add mango and stir for 1minute, add oats and toast till golden and nutty smelling, stirring occasionally to prevent burning.

When oats are toasty, add spices, stir to coat, and then add water, milk and coconut milk and stir. Turn up heat and bring to boil. continue boiling, stirring, till oatmeal reaches desired consistency, (I like mine very thick) add brown sugar and stir well.

Top with more brown sugar and almond/coconut and drizzle with a little cream to serve.

Toasted Dried Coconut and Almond Slivers to garnish