A mango twist to an Italian classic

Mar 15, 2009

I bought a mango. 
I like mango. 
But instead of eating it au naturel, as usual, I had to do something with it. 

We were having Calinda over, and I figured I would revamp an old classic.  I use cherry tomatoes because they are very tasty, but not as juicy, which keeps the melange more chunky and doesn’t get the bread all mushy.

Mango Bruschetta

  • 1 ripe mango
  • 1/2 a container of cherry tomatoes 
  • 1/2 a yellow onion  
  • 1 clove of garlic  
  • 1/4 cup of chopped fresh cilantro  
  • 1 tablespoon of olive oil  
  • black pepper 
  • salt 

Chop everything to your liking. Mix well.  Let sit for a couple of hours, covered, in the fridge.

Spread on slices of fresh french bread, cover with a mix of mozzarella and cheddar.  Warm up 10 minutes in the oven at 350F, then broil for a couple of minutes.

Serve immediately.


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