From Chef Oonagh Williams of
Royal Temptations Catering
This dish goes great on a bed of lettuce as its own meal or used as a side dish with grilled salmon, tilapia, etc. You can also keep it simple and serve in a bowl with gluten-free tortilla chips.
1-2 ripe, sweet mangoes
3/4–1 lb. fresh, sweet pineapple with skin attached, prepared
Green tops of 2 scallions, trimmed and thinly sliced
1 Tbsp. hot pepper jelly
2 Tbsp. olive oil
1 large ripe but firm avocado, prepared
½ lb. cooked salad shrimp
2 Tbsp. chopped fresh cilantro (optional)
Pinch of salt
Add oregano, lemon, thyme, basil for different flavors
1. To prepare the mango: Stand the mango upright with the pointed end up, slice down either side of the flat inner stone to get two pieces like small shoulder pads. Using a sharp knife carefully cut through the flesh to the skin in a “tic tac toe” pattern. Press the middle of the skin one direction while pushing the edges in the opposite direction (turning it inside out). This makes the mango pieces stand individually upright so you can cut them off the skin with a sharp knife or scoop them with a spoon. Return to the semi-peeled mango and follow the curve of the stone to cut off the remaining skin/flesh in two pieces. Cut these pieces away from skin.
2. To prepare the pineapple: I buy the semicircular pieces of fresh golden pineapple. Cut off the skin, remove core and any bits of “eyes” still left in flesh. Normally the pineapple needs to be cut in half through the length of the slice, and then cut into small pieces.
3. Put pepper jelly into a 3-4 cup mixing bowl and microwave for 10-20 seconds to melt the jelly. Add lime juice, lime rind, cilantro (if using), olive oil, onions and salt. Mix well. Stir in shrimp.
4. Stir in mango and pineapple. Taste now if you want but in only one hour the salsa will blend and mellow to a very different flavor with no ‘raw’ taste.
5. Prepare and add avocado just prior to serving, as it will darken. Halve the avocado and remove the stone. Cut down through the flesh to the skin in slices. Then cut crosswise to make a “tic tac toe” pattern so the end result is small, diced pieces of avocado. Insert a serving spoon between skin and flesh and ease out the cubes of avocado. Add avocado to mango and shrimp.