Mango Bruschetta
Mango Bruschetta. Good bruschetta recipe but I also added diced roma tomatoes olive oil crushed garlic and salt/pepper to taste. I've found having made bruschetta many times that lots of cheeses are good with it- for this I used fresh grated parmesan and it was great (but gruyere is the best). So I schemed up the tomato mango bruschetta, roasting the mango and tomatoes to bring out their sweet, juiciness.
Ingredients
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You need 1 of garlic bread loaf
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Prepare 1 tbsp of olive oil
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Prepare 1 of ripe mango, chopped in small cubes
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Prepare 1 of small onion, finely chopped
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Prepare 1 of tomato, finely chopped
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You need 1-2 of green chilies finely chopped
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Prepare 2-3 cloves of garlic finely chopped
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You need 1/4 cup of chopped green coriander
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Prepare 1/4 tsp of black pepper powder
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It’s 1/2 tsp of salt
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It’s 2-3 tbsp of lemon juice
Steps
- In a big bowl add the chopped mango, onion, tomato, garlic, green chilies and green coriander..
- Add the lemon juice, black pepper and salt, I am using pink salt. Mix well..
- Cut the garlic loaf into slices about ½ inches thick..
- Brush them lightly with oil and roast them till crisp on both sides..
- I did it in a toaster; you can do it in an oven or on a tawa as well..
- Spread the prepared mango salsa on the crispy roasted garlic bread and serve immediately; You can enjoy the mango salsa as it is. I always have some leftovers to enjoy later :).
Mango season in Hawaii is beginning to reach its peak for harvest, as it always is during summer. Mango chickpeas bruschetta, a kids friendly snack or a party starter using mango and chickpeas. Mangoes are in peak season and i am trying out many new recipes out of fresh Organic mangoes. Mango and chickpeas curry is a popular combo and i wanted to try this out too, but as i planned for mango paneer curry, settled down with this idea of Mango. The printable version and details of a giveaway are at the end of the post.
