Recipe: Mango Salad

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I was watching A is for Apple on Gusto yesterday, and the ingredient was mango. A simple mango salad was showcased, and I started craving it, so on my way home from work, I stopped at the grocery store to pick up some mangoes.

Seriously simple. Amazingly appetizing. Here is the “official” recipe. This is what I did (it’s all approximated because I didn’t measure anything out). It fed both of us generously.

Ingredients:

  • 1/4-1/2 tsp premium fish sauce
  • 1 tbsp premium light soy sauce
  • dash of lime juice
  • 1.5 tbsp brown sugar (or use maple syrup)
  • dried chili flakes
  • couple of drops of sesame oil
  • a few drops of maggi
  • 1 large mango, peeled and julienned
  • 1 medium red bell peppers, seeded and julienned
  • handful of fresh cilantro, lightly chopped
  • generous handful of dry roasted peanuts, chopped

Directions:

  1. Peel and julienne mango and julienne red pepper. Place in bowl.
  2. Chop peanuts and set aside
  3. Pluck leaves off cilantro, roughly chop, mix in with mango and pepper. Mix with hand.
  4. In a small mixing bowl, whisk together fish sauce, soy sauce, lime juice, sugar (or maple syrup), maggi, chili flakes and sesame oil. Reserve for later use.
  5. Sprinkle chili flakes over salad, mix with spoon
  6. Pour some dressing over the salad, and toss, to coat. Taste, add more sauce as necessary.
  7. Mix in peanuts
  8. Serve salad cold

This salad really hits the spot. The mango and red pepper make it sweet and the sauce provides the savoury. The cilantro adds this great earthiness, and the dry roasted peanuts give the salad a crunchy texture, and a nice hint of saltiness. I have a feeling this salad will become a regular addition.

The other M-ingredient in this episode was mustard. The chef made a braised mustard greens salad with pancetta, which also looked good. I eat a lot of broccoli, rappini, and kale. I’m ready to try some new leafy greens. And finally, she combined both ingredients to make a Cubano sandwich, which was less interesting to me, but the mango mustard was intriguing.  I may give it a try, with much less habanero.

Ingredients:

  • 1 cup (120 ml) yellow mustard seed
  • 2 small ripe mangos, peeled and roughly chopped
  • 1 garlic clove, chopped
  • 1 habanero pepper, seeded and chopped
  • ΒΌ cup (60ml) apple cider vinegar
  • salt and pepper

Directions:

  1. In a spice grinder, blend mustard seeds into a fine powder.
  2. Transfer to a food processor, and add mango, garlic and habanero pepper.
  3. Blend for 1-2 minutes, until smooth.
  4. Add vinegar and season with salt and pepper.
  5. Blend again until smooth.
  6. If mustard is too thick, thin out with a little bit of water and blend again.
  7. Remove mustard from food processor and refrigerate for later use.

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