Our very own Martha Stewart, Terese Miller, had a great article this month in her newsletter about mangos, healthy, tasty and versatile! Below is a great recipe she got from Martha Rose Schulman, YUM!!
By Martha Rose Shulman

Photo by Andrew Scrivani for The New York Times

“This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry. Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice.” (3)

2-tablespoons canola oil
1-pound medium of small shrimp, peeled and deveined
2 garlic cloves, sliced
2-teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeno, minced
1 large mango, peeled, seeded and finely chopped
1/4 –cup chopped cilantro [I used Italian parsley.]
4 to 5-tablespoons limejuice
8 corn tortillas

“Heat a large skillet or wok over medium-high heat, and add the canola oil. When oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes.” (3)

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