RECIPE: Asian Mango Salad

‘Mango season’ is one of the best times of the year. Julie, starch, long or any of the other dozens of varieties are prized possessions of most Trinibagonians. Though we mostly enjoy it by ripping off the skin with our teeth and chomping down to the pit, mango is an important ingredient for many delicious desserts and savoury dishes. Unicakery has provided two recipes that deliciously celebrate mangoes. They’ll have you enjoying cake and mangoes—what could be better?
Asian Mango Salad
This salad makes use of the mangoes that you don’t want to eat just yet and pairs them beautifully with aromatic ginger, garlic, fresh mint and basil. The combination sounds unlikely but the result is a refreshing, deeply flavoured salad that can pair with salmon or used to top tacos.
If you don’t have enough mangoes, we recommend julienning carrots, green papaya, red onions, cucumbers and red sweet peppers. Additionally, feel free to make it as spicy as you want or to add crushed peanuts for texture.
Yields: 4 servings
Prep time: 25 minutes
Cook time: 0 minutes!
Total time: 25 minutes
2 green or half-ripe mangoes, julienned
1 garlic clove, grated
1-inch piece of ginger, grated
¼ cup chopped chandon beni
¼ cup torn basil leaves
¼ mint leaves
1 teaspoon honey*
2 tablespoons lime juice
1 teaspoon lime zest
3 tablespoons fish sauce or soy sauce
1 tablespoon vegetable oil
1 pimento, sliced
*Add an additional ½ teaspoon of honey if your mangoes are green.
1 In a small bowl mix together garlic, ginger, honey, lime juice and zest, vegetable oil, pimento and fish sauce.
2 In a large bowl add mangoes and vinaigrette and toss. Taste and add salt according to preference.
3 Add chopped herbs and toss. Serve salad cold.
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