Mango Verde con Alguashte
Learn how to make Mango Verde con alguashte
Sometimes I don’t feel as rooted with the mother land as much as I would like. Have you ever felt this way? Mango verde con alguashte is a quick snack that can bring you back to la playa in El Salvador in an instant.
In September of 2020 I had the opertunity to share this recipe with Serious Eats. Salvi representation is so important. If this recipe helps transport you back to a beautiful food memory, please consider leaving a comment on their website to support the demand for more Salvadorian content on their platform.
Recipe Info
Total Time- 5 mins Serves- 2 to 4 servings
Active Time- 5 mins
Ingredients
Alguashte, for seasoning
4 green (6-ounce; 170g) mangoes (see note), peeled, cut in half, and pitted
Fresh juice from 1 lime
Kosher salt
Directions
Make the alguashte
Arrange the peeled and pitted mango halves on a plate or in a bowl.
Squeeze the lime juice all over the mango halves, then generously sprinkle with the alguashte. Season with salt to taste and serve.
Notes
Green mangos are different from merely underripe mangos. They're picked from the tree at a specific time while they are still fully sour and crisp. Mangos verdes are often sold at markets that specialize in Central American ingredients, though depending on where you live, they may be hard to find. A tip that might help finding them is if you google search for Salvadoran pupuserias and panaderias (bakeries) near you which sometimes have small markets inside. If you can't locate true green mangos, try to find the most underripe mangos that you can. Green mangos are also typically a small, palm-sized variety. They are very different from the huge one-pound Tommy Atkins mangos that are often found in most North American markets. If you do use a Tommy Atkins variety of mango, just one or two fruits should be enough.
Storage
This dish is best served fresh. I don’t recommend storing it.
