Fruit and cheese pair beautifully.
Pears and blue cheese, apple and cheddar, watermelon and feta: all are wonderful combinations.When I came across Mango and Feta Salad on Feeding Maybelle, I started craving it immediately. Feeding Maybelle is my Taste and Create partner this month.
Taste and Create is an event created and organized by For the Love of Food in which food writers are paired with a randomly assigned partner, and asked to cook and review one recipe from their partner’s blog. Although there are many wonderful recipes on Feeding Maybelle’s blog, I had to try the Mango and Feta Salad.
As is usually the case in Alaska, the grocery store mangos were rock hard. I bought them anyway, and ripened them at room temperature in a brown paper bag. Mango is ripe when it yields to a gentle squeeze (similar to testing avocados for ripeness).
Mangos have a very large, flat seed. The easiest way to remove the seed is to cut off half the mango flesh as close to the seed as possible. Cut off the second mango half as close to the other side of the seed as you can. You’ll be left with two large pieces of mango and a seed encircled by mango flesh.
With the proper technique, cutting up mango is easy. Cut crosshatches in the flesh of each mango half, being careful not to cut through the skin, and push up from the bottom so the mango half is inside out. Cut off the mango chunks and discard the skin. Peel the flesh surrounding the seed and cut off as much mango flesh as possible (or chew it off as a chef’s treat).
The mango is now ready to eat or use in a recipe.
With my mango ripened and cleaned, I turned to the Mango and Feta Salad recipe. Sweet mango, salty feta, herby basil, and spicy pepper dressed with best quality extra virgin olive oil made a wonderful salad and a perfect lunch.
I liked the salad so much I made it again for dinner, only this time I diced the ingredients to make a salsa and added minced jalapeños and red onions. I served the Mango Salsa with Pan-Fried Scallops for a light and delicious summer supper.