mango salsa


(yes, that is Antilia in the background)

Monsoon season is finally here. The wind shreds the long leaves of my banana tree and I like watching them flutter in the breeze like many fingers waving hello. The sky is cloudy, dark and dramatic. The rain is so fierce that it wakes us up at night. 

But when it doesn’t rain the air is hot and often still, and so full of moisture that it is unbearable.

We recently experienced a traumatic loss. I’ve been spending a lot of time at home, eating lunches of sprouted lentils, reading (and loving) the strange stories in this book, and watching television. In a few days I’ll be allowed to exercise again and though I actually hate it, I keep fantasizing about how great it will feel to run.

The arrival of the monsoons means mango season is officially over but luckily for me, our trees in Alibag give a late crop of mangos. Luckily because for almost this entire season I shunned mangos, claiming intolerance due to last year’s overindulgence. Towards the end of last year’s season, after I had gorged on mangos, the same late crop of mangos came from Alibag and their perfume flooded the house, sticking to the still, humid air. That ripe, sweet smell remained with me and I developed an aversion that lasted me through most of this season.  It was only when I was recovering from sickness a few weeks ago that I tried an Alibag mango at my mom-in-law’s urging. My first piece was tart and not so awful so I tried another. And then, again, I was hooked.

My mom is here and she makes a mean mango salsa. Lunch yesterday was mango salsa, avocado this way, and a fried egg. And habanero hot sauce, which we made from the first crop of habaneros from our terrace garden. 

Ma’s Mango Salsa

3 mangos, peeled and diced
1-2 serrano chilies, diced (deseeded if you are sensitive to spiciness)
2 green onions, diced
1/2 cup cilantro
lime juice
salt 

Mix all the ingredients together and add lime juice and salt to taste. Serve with nachos or eggs.