This is the kind of salsa you can make for many different dishes and although I could've gone completely mexican with my meal, I decided to stray a bit from the norm. I'll have plenty of time to eat enchiladas and drink margaritas later. For now, let's get a little bit thai.
2 Champagne mangos, diced
1/4 of a small yellow onion, minced
1 T fresh cilantro, chopped
1/2 - 1 jalapeno, seeded and minced (use less if you like mild, more if you like spicy)
Juice of 1/2 a lime
salt and pepper to taste
Combine all ingredients in a bowl. That's it! The easiest way to dice a mango is to slice each side slightly off center (to avoid the seed, which is much smaller in champagne mangos). Then score the flesh like a checker board, turn the halves inside out and use your knife to carefully cut the mango away from the skin.
Coconut Brown Rice
1 C Brown jasmine rice
1 C canned coconut milk (plus more for drizzling)
3/4 C water
pinch of salt
1 inch peeled chunk of ginger
Combine the rice, 1 cup of canned *coconut milk, water, salt and ginger and stir. If you are using a rice cooker, like I did, just turn it on. If you are using a saucepan, cook exactly like you would regular rice. Allow the liquid to boil, then turn the burner all the way down and simmer about 45 minutes or until all the liquid is absorbed. Once cooked, fluff the rice, remove the ginger and drizzle in another 1/4-1/2 C of coconut milk, or the rest of the can if you'd like. This gives the rice a super creamy, almost risotto-like texture.
*a note on canned coconut milk..you can use the lite version if you'd like, but the full fat one imparts the best flavor and texture of rice. Use an organic brand if possible and be sure to shake the can well before opening as it often settles at the bottom of the can.