Happy April! I can’t believe how fast this year is going by. This past weekend was an incredible 85 degrees and full of fun. It was full of running, biking, Zilker, Barton Springs, Shady Grove, and margaritas. Besides yoga, a Jarrod Neimann concert, a party boat greeting, and a party bus… I was outside all the time. Okay, besides sleep. And cooking these beauties below.
The National Mango Board was so kind and sent me a box of mangoes to kick-start my Spring! I decided to make some Mango Cucumber Bruschetta and a Mango Jicama Avocado salad.
Funny story: In 2nd grade, I found out I was allergic to mangoes. My mom had the most delicious mangoes, and I must have eaten too much. The next morning, I broke out in hives all around my mouth. I still had to go to school but mid-way during the day, it was super itchy. I was sent to the nurse’s office, and she put calamine lotion around my mouth and cheeks. I looked JUST like Santa Clause.
I was mortified. Because of the cool 2nd grader I was, there was no chance I would go back to class like that. I went to the bathroom to wipe it off. When I returned to class, I got in trouble, was sent back to the nurse, and came back looking like Santa. Life of a 2nd grader. Tough times… Almost twenty years later, I have managed to recuperate. And, I have miraculously overcome my mango allergy! Now I can eat this beautifully delicious fruit.
Anyway, I set up shop in my kitchen on a card table, to give myself some more room. I just went to the market and got so much fresh produce. It smelt SO good, so fresh, herb-y and aromatic.
I turned on my good ol’ country music and went.to.town. I was so zoned in on chopping, mixing, and tasting. With the warm fresh air and sunshine pouring in, I was in heaven.
As you know, I have been really into bruschetta. They make such a fun appetizer. Easy to make, easy to eat, and easy to please. I was very happy with this combo. The cucumber adds a freshness element, the mango adds sweetness, and the lime adds citrus to wrap it all together. And the avocado… well avocado is always good so I had to layer that on.
I hope you give it a shot! Stay tuned for the Mango, Jicama and Avocado Salad. Happy Spring time y’all!
Cucumber Mango Bruschetta [veg] [v]
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients (10- 5″ pieces)
- 10 slices of whole grain bread or baguette
- Olive oil
- 1 seedless cucumber
- 1 mango
- 1 medium tomato
- 1 avocado
- 1/2 bunch cilantro
- 2 limes
- 10 basil leaves, chopped
- 1/2 jalapeno (optional)
Brush olive oil on both sides of the bread slices
Bake bread oven for 12 minutes (flip at 6 minutes) at 350 degrees
Chop cucumber, mango and tomatoes into small pieces
Add chopped cilantro, chopped basil, juice of 2 limes and a pinch of salt
Mix well and let it sit for 10 minutes so the flavors blend
When the bread is done and slightly cooled, mash avocado chunks on the bread
Top with the cucumber mango mix and enjoy!