Let's Mango Blog

Like a Big 'ole Bear Hug

One of my favorite ways to begin a homemade dinner with friends is to offer up a vibrant dish of super chunky “salsa.” I use the term loosely, as this dish could technically be a side dish or salad. But the vibe is simply too generous and abundant to be shoved aside, instead serving to welcome guests front-and-center with a laid-back, yet plugged-in gesture - like a big ‘ole bear hug. Plus, fresh mango and ripe garden tomatoes work so darn well together! Think the lovely texture of peach salsa with the extra punch and tropical over-the-topness of our best friend mango.

Attempt to find local, wild shrimp, if you can. Fresh is flavor. And though purchasing pre-peeled and deveined shrimp makes this dish easier, if you have the time, peeling them at home enhances the dimension and love of the final dish. The extra effort really pays off. In the presentation photos above, I am serving the salsa on a large chip that one of our Apricot Lane Farms employees brought back to us from Mexico; however, I typically serve this dish in a lovely bowl with a side of organic blue corn tortillas or homemade seed crackers. Delish!

Roasted Shrimp & Mango Salsa

Serves - 4

Roasted Shrimp Ingredients:

½ lb 16/20 count peeled & deveined shrimp, tail removed

1 tbsp unrefined coconut oil

½ tsp sea salt

½ tsp fresh cracked pepper

Salsa Ingredients:

1½ cups halved cherry tomatoes

1 cup ½” diced mango

3 tbsp ¼” diced red onion

2 tbsp chopped basil

2 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp smashed garlic *

1 tsp raw honey

½ tsp sea salt

1/8 tsp fresh cracked pepper


Preheat the oven to 400˚. Rinse shrimp and dry thoroughly with a paper towel. Add coconut oil to a ½ sheet tray, although any size sheet tray will do. If coconut oil (which is solid below 72˚) is solidified, melt coconut oil for 2 minutes while oven is preheating.

To the pan, add shrimp, sea salt & pepper. Toss well with a spatula. When oven has preheated, return pan to the oven for 7 minutes. Remove pan, and re-toss shrimp.

Transfer to a plate to cool.

To a medium bowl, add tomatoes, mango, red onion and basil. Set aside.

In a small bowl, combine olive oil, apple cider vinegar, garlic, honey, remaining sea salt and remaining pepper. Whisk to combine. Pour dressing over tomato mixture.

Toss gently with a spatula to combine.

Cut cooled shrimp in half along the deveined back. Lay flat and cut lengthwise in ½” pieces. Add to tomato mixture. Toss gently with a spatula to combine and serve with a crispy chip.

* To crush garlic with a knife: Mince the garlic on a cutting board. Once minced, sprinkle a pinch of coarse sea salt overtop. Chop some more. Then using the flat side of a knife, carefully press down firmly on the garlic and drag the knife forward until the knife is no longer on top of the garlic. Lift the knife. Re-pile the garlic and start again until it forms a paste.

Your Mango Mentor,

Molly Chester, from Organic Spark

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