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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
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Turn toaster oven to 350 degrees. Chop whole onion. Heat nonstick pan until very hot. Reduce heat to medium-high and add oil. Saute onion until it begins to soften. Mince about half of the jalapeno; reserve the rest for the salmon recipe. Cut mangoes into bite-size pieces. Rinse beans, and drain. Stir beans, jalapeno and mangoes into onion, and reduce heat to low. Stir in coriander, cumin and vinegar. Wrap tortillas in aluminum foil, and place in toaster oven. Heat about 3 minutes. Wash, dry and chop cilantro. When bean mixture is heated through, remove from heat and stir in cilantro. Serve with salmon and tortillas, or roll up some of the bean mixture in a tortilla.