My recent vacation to Cabo San Lucas introduced my to a crazy way to eat mangoes. Every day, as we baked on the beach (or cowered under the umbrella in the shade if you're as pale as me), the mango man would come hiking down the sand carrying his mango-on-a-stick stand. We'd scamper across the burning sand, scorching our feet as we ran, to stand hopping from foot-to-foot before the mango man (his mangoes were worth the pain). Right before our eyes, he would skillfully peel and slice the mango until it sprouted mango-petals and looked like a big, orange pine-cone. After skewering the mango-flower onto a wooden stick, he would shower it with lime juice and a healthy sprinkling of chili powder. That cool, tangy, spicy-sweet and sun-warmed mango was probably the best thing I've ever eaten.
What to mangoes have to do with a post about pineapples, you ask? When life hands you lemons, make lemonade! Or, when life hands you extra pineapple, substitute it for mango. Hm, not really the same saying...
In any case, a case of nostalgia and some extra pineapple slices inspired me to try to recreate that Cabo flavor. The pineapple was a perfect stand-in for the mango. I recommend serving this with ocean breezes, white-hot sand, and plenty of sunshine.
Ingredients
Pineapple, cored and sliced
Lime juice
Kosher salt
Chili powder
Arrange the pineapple slices on a plate and drizzle with lime juice. Sprinkle with salt and chili powder. Eat. Reapply sunscreen.
