When we finally had access to our own kitchen in college, my roommates and I threw dinner parties every week. They were fantastical affairs, usually ending past midnight after hours of guitar music and dozens of people circling through our tiny living room or sprawled on the dumpster-rescued sofa. I had never before discovered the binding power of food in community.
Every month or so, when we could find ripe mangoes at Walmart shipped from Chile, my roommate who grew up in Ghana would hand us each an ingredient and we would start chopping. And mixing. And finally eating. We would finish the whole batch in less time it took us to chop.
This is a simple, slightly modified recipe from those sweet days. I make it during mango season almost weekly, and still usually finish it the same day.
- 3 tomatoes
- 1 medium white onion (here I used two small ones)
- 2 mangoes
- A large bunch of cilantro
- Jalapeños to taste
- 1/3 cup lemon juice
- 1/4 teaspoon garlic powder or 2 garlic cloves
- salt and pepper to taste
- lots of tortilla chips
Finely chop tomatoes, onions, mangoes, cilantro, and jalapeños.
Mix all ingredients together. Do NOT under-season. Chill in the fridge for about an hour before eating.
This is really one of the prettiest foods in the world.