One of my favorite parts of fall? The annual arrival of the Keitt mangoes, which has two purposes - first, I cut up a ton and freeze it to enjoy throughout the winter and spring. Second, it's the absolute BEST variety of mango for making Mango Ceviche, a recipe that I originally made back on the farm for our annual international holiday meal, obtained from Peru: The Cookbook, and one of the most heavenly things I've ever made...and SO easy! Cubed mango, fresh white corn from our recent teeny-weeny harvest, (seriously - only 8 stalks in our alley raised bed), roasted sweet potatoes, thinly sliced onion and some lemon juice, with a touch of chili powder to compensate for the lack of aji amarillo, and that's it! Crazy good.
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