Mango Verde con Alguashte - Green Mango Snack
Sharon Flynn
This is a very fast and also quite refreshing, traditional Salvadoran snack - every time I serve it people love it. So much so that I have a jar of the salt mix ready (and use it on other things too), so all I need to do is peel and slice the mango. It can be hard to get a green mango in some places - and they can seem a bit pricey down here in Victoria, but actually it is usually cheaper than a bag of chips... so relax and enjoy them if you can get them.Â
Ingredients
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1 cup raw pepitas (hulled pumpkin seeds)
½-1 teaspoon sea salt
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2-3 green (unripe) mangoes, very firm and tart
Juice of 2-3 limes
The freshly made alguashte
Extra salt to taste
Directions
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Toast the pepitas in a dry pan over medium-low heat, stirring constantly until they're fragrant and start to pop slightly (3-5 minutes - watch closely as they burn easily). Let cool completely, then grind to a coarse powder with the salt using a good blender, spice grinder or mortar and pestle.
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Peel the green mangoes and slice into thin strips or chunks. Toss immediately with lime juice and a generous coating of alguashte. Add extra salt if needed.
- The magic:Â The lime juice and mango's sourness somehow cancel each other out, creating a tart-but-not-harsh flavour, while the toasted pumpkin seeds add an earthy, nutty depth. It's meant to be eaten straightaway - the texture and flavour are best fresh.
If you can't find proper green mangoes, use the firmest, most underripe mangoes you can find. Some people add a dash of Worcestershire sauce for extra umami!