The oven is fixed! Woo hoo!!!
Those words were a long time coming… like a month. 1/12th of the year without anything baked, broiled or roasted. I made up for lost time on Sunday baking up Maple date scones, Banana and chocolate muffins, Oven fried Chicken, Mini cherry crisps, and Toasted raviolis.
Of course, this post isn’t about any of those… because I haven’t edited pictures yet. Pesky things like work and meeting potential future wedding clients got in the way.
This post is about a super simple summer salad and my current favorite way to eat mango… and my hands looking very man-ish.
But I don’t care because I have a functional oven!
It’s the little things in life…
1 Tbsp cilantro
¼ of a small red onion
Salt and pepper
Slice off the wide sides of the mango. Cut stripes into the flesh, being careful not to cut through the skin. Run a spoon under the skin to loosen the strips. Peel and slice any remaining flesh from the mango, and put the mango in a small bowl. Chop the cilantro and cut the red onion into thin strips. Add these to the mango. Season with salt and pepper. Juice half the lime and add it to the mango, tossing to coat. Chill briefly.