Week 19!!! Mango!!! :)

Baby is the size of a Mango!

Baby now weighs about 8 ounces and is 6 1/2 inches long!

So, we are celebrating our 5 year anniversary this year (June 21st)!!  I can't believe how the years have flown by!  Anyway, my favorite mango memory is tied to our amazing honeymoon in St. Lucia.  If you have never been, I would definitely add it to your bucket-list.  On one of our island tours the guide told us: "You can never say, 'I don't like mangoes,'  there are over 200 types of mangoes in the world, so if you find one you don't like you say 'I don't prefer this type of mango.'"  He gave us all a taste of what is called a Julie Mango.  I never thought I was a big fan of mangoes, but oh my goodness, this one was delicious!

After that, I new I needed another one.  When we were in the market place Jim kept asking the different stand owners if they knew someone selling Julie Mangoes.  We finally found some and sat down to a fantastic lunch (julie mangoes and a coconut)!!!

The other way I like to eat mangoes is pretty typical for Texans...if its not in a margarita, its got to be in a salsa!

Tomatillo and Mango Salsa:

Ingredients:

1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced

1 jalapeno, seeded

2 limes, juiced

1 orange, juiced

10 medium sized tomatillos peeled, washed, and diced finely

1 medium ripe tomato finely diced

1 red onion, finely diced

1/2 cup chopped cilantro

Salt and freshly ground black pepper

Directions:

Begin by peeling 1 mango and removing all of the flesh and discarding the seed. Place the mango in a blender with the jalapeno, lime juice, and orange juice. Blend until smooth and place in large bowl.

Then peel and remove all of the flesh from the remaining mango and dice it small.

Finally, add the tomatillios, tomato, red onion, cilantro, and the diced mango to the pureed mango mixture. and season with salt and pepper.