It was almost too late for that poor mango, bought in a frenzy of nostalgia for the tree my grandmother planted in her backyard in Mayagüez, a Puerto Rican town celebrated for its delicious, juicy, juicy, sweet, meaty, fiber-free mangos. In June, those suckers drop out of the sky and plop heavily onto the ground where you have to get them before the other critters do. They fall in such quantities that I spent many mornings cutting, slicing, peeling and freezing – you can’t possibly eat them all as they ripen. Friends in San Juan used to love to see me arrive with freezer bags full of Mayagüez mangos; they’d have the blender, booze and ice ready for action before I could even lock my car and get to the front door.
No such welcoming committee for this mango, even after its long journey from Brazil or Mexico or somesuch warm place, after its boring days in a chilly supermarket produce aisle next to a basket of equally foreign avocados, after too many days in the pale fall light of my southern exposure window, defended from attackers by its only company: several very busy spiders and a valiant Venus Flytrap. No, this poor mango was in dire need of attention and accessorizing, as its best days were behind it.
So, Mango Salsa it was, quick and dirty. Good excuse to eat blue corn tortilla chips, which are a weakness of mine (Waterloo to any attempt to get bikini ready) and to further prove that the Spanish love for fruit and cheese is grounded in pure genius and has infinite possibilities. The salsa sweet-tartness and the tortilla crunch just beg to be completed with some salty squeaky cheese – Queso Blanco (the firm kind of Latin white cheese) and Monterey Jack are my choices, but salted mozzarella would likely work also.
So here it is – a one bowl operation, served up in a margarita glass, a neglected mango finally loved up the way it should be.
Mango Tango Salsa
1 cup mango, chopped into small chunks*
1 cup cucumber, peeled, seeded (or not) and chopped into small chunks
3 Tbs red onion, minced
1 Tbs mango-orange juice (or mango or orange)
2 tsp chipotle in adobo paste (spoon it off the chipotles, but don’t include the peppers themselves)
3 tsp freshly squeezed lime juice
1 pinch salt
Put all ingredients into a small bowl. Mix thoroughly, add seasonings to taste, cover and refrigerate until chilled. Serve with sliced Caribbean white cheese, salted mozzarella or Monterey Jack and tortilla chips.
* To cut up a mango, hold it on its side lengthwise on a cutting board and choose a spot about a third of the way in. You want to slice down on either side of the seed so you have two bowls. Score the flesh of each bowl like a checkerboard and turn it inside out (we call this a porcupine). Slice off the chunks and dice as needed. Yo can also cut flesh off the seed (or just eat the flesh off the seed yourself- you are the cook after all and deserve the treat!)
My book club has reunited after a winter hiatus. Our first get-back-together was at mine after work and while I wanted to put on a nice spread for these women I adore, I also didn’t want to work too hard. I remembered a puff pastry snack I learned from a Spanish friend, Rosa Cassano. 
Hot, Cheap & Easy 
