Cut round tortillas, dividing each into six triangular pieces. Heat oil. (Test one to make sure oil is hot enough). Deep fry a few at a time until tortillas rise to the top and are slightly golden brown. (You may have to flip them to make sure they are evenly cooked.) Drain on a plate lined with paper towel or brown paper. Salt & pepper to taste.
Salsa: With a knife held at a slight angle, cut the corn off the cob and separate. In a large bowl mix corn, ripe mango, tomato, onion and pickled mango relish.
For pickled mango relish: in a medium sauce pan, heat vinegar, sugar, salt, pepper and herbs until sugar is dissolved and pickling liquid is warmed but not hot or boiling. Add diced green mangoes and transfer to a jar or any heatproof, sealable container. Refrigerate for at least 12 hours. (The longer it sits in the liquid, the more flavorful the relish).
In a pan on high heat, sear shrimp a few at a time, making sure there is enough room so that the shrimp do not steam each other. When properly seared (around 1-2 minutes depending on shrimp size and temperature), flip shrimp to sear the other side. Salt and pepper as you go through each batch. Doing this in the pan gives the shrimp a nice smoky flavor.
Add cilantro and the seared shrimp to the salsa and toss gently. Serve with tortillas.
PAN SEARED SHRIMP & PICKLED MANGO SALSA
1 package round fresh corn tortillas
1 lb large shrimp cleaned and deveined
3 fresh corn on the cob, roasted.
1 large medium ripe mango, peeled & diced
3 large plum tomatoes, diced
1 medium-sized red onion, diced
1 tbsp cilantro, finely minced
½ cup chopped pickled green mango (see recipe)
sea salt/coarse salt & pepper
Vegetable oil for deep frying
Pickled Green Mango Relish
3 large green mangoes, peeled and diced
2 cups apple cider vinegar
1 cup sugar
1 tsp salt
1 tsp pepper
Sprig of herbs (We used mint and lemon verbena, which give it a very floral and calming aroma)