Sometimes the best things in life are the most simple. And there is nothing better, or more simple than this “recipe”. If you are planning a Cinco de Mayo celebration, this would be a perfect addition to your menu. It could be a starter, or a dessert. I bought these gorgeous Ataulfo mangoes at Whole Foods, and they are in season from March to June. This variety of mango is one of the sweetest varieties, perfect for baking, smoothies, margaritas, or made into a popsicle. I got the idea for the basil sugar-salt from The Simple Things magazine. They put their basil sugar-salt over pineapple (which would also be divine) but I immediately thought that it would be perfect over mangoes, and I was right.
Need some more ideas for Cinco de Mayo? My Enchiladas Verdes is probably my favorite thing to eat. I always can go for nachos, and for dessert, this cake is calling your name. This mango recipe is so eaay, but so refreshing. The basil sugar salt would also be so good as a rim for a margarita.
5 Ataulfo Champagne mangoes (ice cold is my favorite way to eat them)
3 Tablespoons Dixie Crystals sugar
1 teaspoon kosher salt
zest of one lime
1/4 cup basil leaves
Place sugar, salt, lime zest, and basil in a blender.
Pulse until combined. It will resemble wet sand.
Slice the mango, and sprinkle with basil sugar salt. A little squeeze of lime will not hurt.
You can adjust all of your cookie settings by navigating the tabs on the left hand side.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.