This summer will be gone before you know it and the seasons best fruits are close to being out of season. I highly recommend taking advantage of this years mango crop before they're gone. They're unbelievable with avocados, which only have about 3 months left. Don't be scared on not knowing how to cut them... that's being a coward and you know it. You're really missing out if you don't at least try and if you're one of the lazy ones out there that has to have your fruit cut up for you, then go to your local supermarket and have them do so. You can create a great salsa with these two gems and its a great alternative to the typical pico de gallo. It's great all by itself, on fish, chicken, or for this recipe. Our summer's bounty will be gone before you know it and we'll all be missing these wonderful treats come fall. And, if you do get them during that time, they won't taste anywhere close to how they taste now. So chow down, my friends, and get your fill before time runs out.
8 Tostada shells
2 cans pinto beans, rinsed and drained
2 mangoes, peeled, cored and cut to a 1/4 inch dice or bigger
2 avocados, peeled, seeded and diced as above
2 jalapenos, seeded and minced
1 large tomato, diced
2 cloves garlic, minced
2 tbs cilantro, plus extra leaves for garnish
2 tbs olive oil
2 tbs lime juice
Kosher salt and fresh ground pepper to taste
Queso Fresco cheese, crumbled, for serving
Preheat oven to 325. Place tostadas on cookie sheet. Warm in oven about 8-10 minutes.
Heat beans over medium heat until ready to serve. Meanwhile, place remaining prepped ingredients, through lime juice, in large bowl and mix well. Salt and pepper to taste.
Remove tostadas from oven and set 2 on each plate. Top with beans, salsa, cheese and cilantro and serve. You can add shredded rotisserie chicken or shrimp to this dish as well.