Mango Salad with Lime and Pepitas

Author Notes

When I was traveling in Guatemala I spent a week taking Spanish classes in Panajachel where I managed to catch the tail end of mango season. Every morning the street was filled with men and women selling ripe, juicy mangoes sliced and arranged neatly in a tiny plastic bag. You could choose to eat your mango “simple”, or plain, but I always noshed on mine with salt, ground pepitas, and freshly squeezed lime juice. The recipe below is essentially a table friendly version of this glorious “mango in a bag”. A couple notes: 1. Chili powder or cayenne pepper would make a nice addition if you want a little spice. 2. I ground my pepitas using a mortar and pestel. 3. This is a recipe that works well for any meal! —Herstory of Food

Ingredients

• 
  2
  
  mangos, peeled and cut into 1/2 inch cubes
  
  
• 
  2 teaspoons
  
  lime juice, freshly squeezed
  
  
• 
  ¹/₂ teaspoon
  
  lime zest
  
  

• 
  Fine grain sea salt, to taste
  
  

• 
  2 teaspoons
  
  pepitas, ground