From: Chef/consultant Michael J. Garahan, Joliet, IL, Grand Prize Winner of the National Mango Board 2014 “Mangover Your Menu” Contest. Yield: 12 servings. 2 oz. olive oil 2 cups Spanish onions, small dice 1 tsp. sea salt ½ tsp. freshly ground black pepper 4 cups fresh ripe mango pieces, peeled, pitted and cut about ½-inch square 2 cups cilantro leaves 2 oz. olive oil 2 cups celery, small dice 2 cups red and orange peppers, small dice 4 Tbsp. jalapeno, ...
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