Mary Anne here. We eat A LOT of mangoes at my house. Whenever my daughter is coming home to visit, I always stock up on mangoes -Mexican, Thai, Indian, whatever. While they’re not the hardest fruit to cut, sometimes navigating around that long, flat pit means a good deal of flesh is lost or rendered unusable. While my kitchen is mostly free of novelty utensils, I did invest in a mango splitter, it just makes life easier, which is A-OK in my book. OXO is the brand I chose and it can be purchased online at Bloomingdale’s for $14. Happy coring.
2 ripe mangos, diced into ¼ inch chunks – $5.00
1 small red onion (and I mean small, otherwise it competes too much with the mango and cilantro!): $0.50
4 cloves of garlic, minced – from stock
1 jalapeno, seeded and minced – $0.58
1/3 cup fresh cilantro, chopped (don’t sub in dried cilantro, it has to be fresh for this recipe) – $1.49
1 cup red bell pepper, chopped – $1.22
The juice of two fresh limes, roughly 3 plus Tablespoons – $0.50
½ teaspoon grated lime zest – already calculated
1 8oz. can crushed pineapple in natural juice (you’ll dump juices and all into the mix) – $1.19
Grand Total Assuming Well-Stocked Pantry: $10.48
Cost per Serving: $1.31
1. Another great recipe that you just chop, mince, combine, stir, season and you’re done. Can be prepared 3 days before as long as it’s kept covered in the fridge.