August is mango season at my local Indian grocery market! Sweet, delicate, custardy…and cheap by the case… impossible to resist! Pair those babies up with super-fresh, tender cilantro and a few other very simple ingredients, and you’ve got a killer filling for raw tacos that literally explode in your mouth with flavor.

This recipe is definitely on my Top 10 list for taking to raw pot lucks or whipping up for a quick summer supper.

[private]
Make this recipe when you have some particularly nice cilantro on hand, and use it generously. Cilantro, when at its best, is as delicate as baby lettuce, and can be used almost as generously.

The remaining ingredients — red onion, olive oil, garlic, fresh lime, white cabbage — are basic, and frequently already stocked in one’s kitchen or as readily accessible in your local market as milk and bread. So these tacos can easily become a staple in your “jack up the raw” repertoire.

p

p

Mango Tacos in Baby Cabbage Leaves

• 1 mango
• 1 small clove garlic
• 1-1/2 tablespoons minced red onion
• 1/2 cup cilantro
• 1 tablespoon cold-pressed olive oil
• 1 tablespoon fresh lime juice
• 1/8 teaspoon quality natural salt
• tender inner leaves of white cabbage, or baby cabbage leaves

Slice mango flesh and cut into small bite-sized pieces. Add remaining ingredients (except cabbage leaves) and toss well. Scoop into cabbage leaves and arrange nicely on plate (you might want to cut some of the leaves into smaller tortilla-chip-sized pieces).

Done!

This recipe will fill one large dinner plate. Double for company…

What to do with the leftover cabbage? For starters… pop some leaves into your smoothies tomorrow![/private]