This has been in my list of recipes to try for a while, so when Western Beef had mangoes on sale the other day, I picked one up and planned to try this.
Salsa recipe notes:
Wow, peeling mango is such a pain! I cut my finger on the peeler because I wasn’t being careful at all, which was unfortunate. For two servings of salsa, I used one mango, 1/2 cucumber, 1 jalapeno, 1/4 red onion, 1 tsp lime juice, and 1 tsp dried chives. I think this would have been much better with fresh chives instead of my substitution of onions and dried chives.
Couscous recipe notes:
For two servings, I used 1/4 cup dry couscous, 1/2 tsp curry powder, 2 oz golden raisins, 1 tbsp sliced almonds, 1 clementine, 1/8 red onion, and 1/2 of a small carrot. I didn’t use either oil or salt, which was fine.
This recipe sounded good in theory, but just didn’t come out that good in practice. Plus, although the cook time was very quick, all the chopping and dicing was very time consuming. The salsa didn’t blend well enough. I suppose I could have chopped all the ingredients up smaller, but I think this would need to be blended or put into some kind of sauce to help the flavors meld together. I did chop the jalapeno really finely, but when I ate the salsa, the jalapeno flavor just kept jumping out at me and burning my mouth. It did pair well with the fish, because mahi mahi is very bland and tempered the salsa, but it just wasn’t that good. I’m planning to have the leftovers tomorrow night, and I think I’m going to mix it with some storebought pineapple tomato-based salsa in order to get the flavor to spread more evenly. As for the couscous, the curry flavor was delicious, but I thought the orange and carrot were unnecessary; I’d just do it with almonds and raisins in the future for a recipe that’s a little more traditional. I would not make this meal again as-is, but I think the flavor profile could be used to create something good if it were modified.