WFMW: Mango Salsa & Chicken Quesadillas


Last week Annalyn and I did something fun. We went to a Kids in the Kitchen cooking class at the Culinary Center of Kansas City with the National Mango Board. And it was a blast!

Annalyn was So! Excited! to be doing something out of the ordinary, smack dab in the middle of the week – and that was even before she got a second smoothie and learned how to cut up a mango.

[Yes, I let her wield a knife. And yes, there’s an easy way to cut up a mango. You can find a video and instructions at the National Mango Board website.]


Annalyn’s a bit of a nerd – I mean, good student – like me, so she loved learning facts about this new-to-us fruit. [Yes, that's right. Not only had my daughter never eaten mango, but neither had I. I feel like I've probably had mango-flavored something or other, but an actual piece of fresh mango? I hadn't had the pleasure.]

So, before we got to do any actual cooking (but after trying a delicious mango banana smoothie!), we learned a few things about mangos.

First, we learned that mangos are low calorie (just 100 per cup), and provide 100% of your daily vitamin C, 35% of your daily vitamin A and 12% of your daily fiber. Next we found out that mangos are available year-round because different varieties are in season at different times of the year. They are actually the world’s most popular fruit!

Lastly, we learned how to pick a good mango. It turns out that the color of a mango isn’t the best clue. Red doesn’t mean ripe. Instead, to find a ripe mango, squeeze it gently. A ripe mango will feel slightly soft like an avocado or peach. You can find out more about our new favorite fruit at

Next up? The cooking part of the cooking class! We made chicken quesadillas and enjoyed them with a sweet and savory mango salsa. It was SO good.

The quesadillas were pretty basic (but still delicious): chicken with salsa or tomato sauce with adobe peppers, green onions, red peppers and shredded cheese. You can find the step-by-step recipe at the National Mango Board site. The star of the show, as our teacher said, is the mango salsa.


Here’s the recipe for that mango salsa:

1 medium jalapeno pepper, stemmed, seeded and minced
2/3 cup diced red bell pepper
1/3 cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
3 large ripe mangos, peeled, pitted and diced

Stir together all the ingredients in a big bowl. Refrigerate overnight if you can; the salsa gets better the longer the ingredients sit together.

Oh, by the way, Adrienne wasn’t about to be left out of our cooking class/mango excitement. I used my newly acquired dicing skills to cut up a mango for her the next day. She could hardly eat it fast enough and was Not! Happy! when it was all gone!

baby with mango

Trying new foods, cooking classes, and mangos work for us!

Have you tried any new foods lately?

Disclosure: This post and our participation in the cooking class is part of a campaign with The Motherhood. All mango love and excitement is my own, though!
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