I made this when I discovered that nobody in my house likes mangoes but me. I was inspired by the practice I’ve enjoyed in some restaurants of adding somewhat underripe mangoes to otherwise savory dishes. For this recipe, buy two mangoes that still feel firm, plus one that feels soft. And two Hass avocados whose skins have turned black but are just beginning to turn soft (not as ripe as you’d use for guacamole). This is best made in the morning for dinner that night, so the flavors blend.
- 5 cups tomato juice
- 1 ripe mango
- 2 mangoes, still firm, peeled, seeded, and chopped coarsely
- 2 Hass avocados, just turning ripe, peeled, seeded, and coarsely chopped
- 1 red or green bell pepper (or half of each), chopped
- 1/4 cup chopped onion
- Juice of one lime
- 1 tsp. Tabasco jalapeno pepper sauce
- 8 sprigs cilantro, leaves only, chopped
- 1/2 tsp. salt
1. If you have a juice extractor, use it to get the juice from the ripe mango. Run the pulp through a second time with 1/4 cup water. If you don’t have a juice extractor, puree the mango in a food processor, then add the water. Strain.
2. Combine all the other ingredients in a non-metallic bowl, cover, and chill for at least four hours. Add salt, Tabasco and black pepper to taste.
Serves four to six.