Mouth Watering Recipes The Internet is a limitless recipe resource, but separating the wheat from the chaff can be a real chore. Most searches turn up giant recipe databases with directions of dubious quality, usually with no images to inspire and help you along. These are recipes either found on the Internet, made up ourselves, or are based on old family recipes. We post new recipes as we try them out. We have tried to give credit for those recipes of others that may be listed here. If we have included your recipe without acknowledgement, please contact us and we will either delete it or give you credit for it's source. Bon appetit! Mango Salsa Cooking Suggestions Yields: 4 servings Time: 30 min Tips: Looking for a refreshing salsa for a warm summer evening? This is our favorite. This salsa will have you eating it with a spoon! It is soooo good.It is best to make it the day you are going to use it. Mango salsa is an exotic alternative to the more common tomato salsa. I used the Ataulfo variety, you could use almost any kind of mango, but I think the vibrant deep orange color of Ataulfo mangoes really pops in the salsa. Just as important, the texture of the flesh is smooth with no unpleasant fibers. Ingredients 2 ripe mangos 1 shallot, finely chopped 1 tomato, diced 1 (8.75-ounce) can corn, drained juice of 2 limes 1 tablespoon cilantro, chopped ½ teaspoon salt 1 teaspoon Tabasco sauce 1 teaspoon Dijon mustard ½ teaspoon ginger garlic paste 1 jalapeño, chopped ½ green bell pepper 2 teaspoons agave nectar 2 tablespoons avocado oil 3 tablespoons olive oil 1 red bell pepper Directions In a small bowl prepare dressing, combine the agave nectar, the juice of 1 lime, mustard, Tabasco sauce, ginger garlic paste. Whisk avocado and olive oils. Adjust seasoning with salt. Set aside. In a serving bowl, combine the shallots, tomato, corn, bell peppers and jalapeño. Add the parsley. Drizzle with spicy salsa dressing. Toss to combine. Adjust seasoning if needed. Let sit for about 5-10 minutes before serving to let all the flavors blend together. Serve at room temperature. Credits Recipe with picture adapted from http://www.phamfatale.com/ by Jacqueline Pham.