Fragrant, tangy fruit with an assortment of vegetables, tossed in a sweet and spicy dressing – try this GREEN MANGO SALAD with your favourite summer meal.
I love visiting my favourite East Indian grocery stores during the summer months. They always have an amazing selection of interesting fresh fruit and produce that inspire some fabulous meals. I picked up a bunch of fresh green mangoes on my most recent visit, brought them to the cottage and worked out this recipe for a delicious salad.
Here’s what makes it so perfect:
GREEN MANGOES – Unlike those that have fully ripened, green mangoes are considered “raw” in their unripened state. Their pale green skin is an instant giveaway, but it’s their sour, tangy flavour that makes them perfect for this combination.
VEGETABLES – I used Napa cabbage, red onion and an assortment of bell peppers just because I had them on hand, but I bet you’d also have great success using bean sprouts, snow peas and daikon radish.
CILANTRO AND MINT – These two distinct herbs are often successfully paired in Thai and Asian cuisine. They add a welcome burst of fresh taste to this salad, so feel free to use more than I suggest in the recipe. Also, add Thai basil if you can track some down – it adds a wonderful flavour profile.
DRESSING – The dressing has it all: a sweet, spicy, tangy and slightly salty profile that lightly coats the veggies and fruit without drenching them. Dress the salad right before you serve for maximum enjoyment.
Fruit and veggies tossed in a punchy dressing – GREEN MANGO SALAD is fabulous!
Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!