Mango Salad Recipe – Love and Lemons
This mango salad recipe is about to grow to be your favourite summer season aspect dish! It is brilliant and refreshing, made with contemporary herbs and a zesty lime dressing.
This mango salad recipe is every little thing I need in a summer season aspect dish. It has a brief checklist of contemporary components, you’ll be able to toss it collectively in 20 minutes, and it’s sooo brilliant and refreshing.
I really like the number of textures and flavors on this dish. The mango is nice and slippery, and whenever you chew into it, it’s virtually creamy. I accent it with crisp bell peppers and crimson onion, plus jalapeños for a kick of warmth. Peanuts add crunch, and a zesty lime dressing ties the entire thing collectively. Beneficiant handfuls of contemporary herbs (assume spicy basil and cooling mint) take it everywhere in the prime.
This mango salad recipe could be a daring various to an everyday fruit salad at a summer season gathering, but it surely’s too good to simply save for particular events. Make it as a aspect dish for any weeknight dinner. You’ll love the burst of freshness it brings to your meal.
Mango Salad Recipe Elements
Right here’s what you’ll have to make this mango salad recipe:
- Mango, after all! Any selection will work, however I particularly love yellow mangos, additionally known as Ataulfo mangos. They’ve a scrumptious creamy texture and tart, honey-like taste.
- Pink bell pepper and crimson onion – For crunch.
- Jalapeño – For warmth.
- Recent basil and mint – They make this salad so aromatic, flavorful, and contemporary! Cilantro could be nice right here too.
- Toasted peanuts – For nutty richness and crunch. Don’t do peanuts? Toasted cashews could be a yummy substitute.
- Recent lime juice – It makes the mango salad dressing zingy and brilliant.
- Tamari or soy sauce – It provides salty, savory taste to the dressing. Make certain to make use of licensed gluten-free tamari in case you want this recipe to be gluten-free.
- Avocado oil – It offers the dressing physique and richness. Sub one other impartial oil in case you don’t hold avocado oil readily available.
- Honey – It sweetens the dressing. Agave nectar is a superb vegan sub!
- Recent ginger – It offers the dressing a refreshing, peppery kick.
- And sea salt – To make all of the flavors pop!
Discover the whole recipe with measurements under.
Methods to Reduce a Mango
I even have a information to the right way to lower a mango in its personal weblog put up, however the technique I take advantage of for this salad is a little bit completely different. As an alternative of utilizing diced mango right here, I lower the fruit into skinny strips that mimic the form of the peppers and crimson onion.
You’ve got two choices for the way to do that:
- Peel the mango first. Gently take away the pores and skin with a vegetable peeler. Then, use a pointy knife to chop the flesh off the 4 sides of the pit. You’ll find yourself with two massive planks and two small planks of fruit. Fastidiously lower them into skinny strips.
- Don’t peel it. Begin by chopping the flesh off the 4 sides of the pit. Then place the fruit, pores and skin aspect down, in your chopping board. Rating the fruit into skinny strips, chopping all the way down to, however not via, the pores and skin. Slice horizontally between the fruit and the pores and skin to launch the mango strips.
Mango Salad Recipe Suggestions
- Use ripe mangos. Inexperienced mango, or unripe mango, is often utilized in Thai mango salad and different dishes in Indian, Southeast Asian, and Thai delicacies. Whereas this recipe actually attracts inspiration from Thai mango salad, it’s not supposed to be an genuine model. This mango salad is greatest with ripe mangos. Word that relying on the place you reside, you may not be capable of discover ripe mangos at your farmers market or grocery retailer. In case you can’t, decide up a pair unripe ones and go away them in your counter for a number of days. After they’re comfortable and aromatic, make this mango salad recipe!
- Regulate the warmth to style. Not a fan of spicy meals? Merely omit the jalapeño! Or, in case you’d wish to average—however not completely remove—the warmth, you could possibly use half a pepper as an alternative of a complete one. You may additionally take away the seeds and membranes from the jalapeño earlier than including it to the salad.
- Get forward. You may completely make this mango salad recipe forward of time for a potluck or picnic. Simply wait so as to add the herbs and peanuts till you’re able to serve. That method, the herbs will keep lush and inexperienced and the peanuts will retain their crunch.
Methods to Serve Mango Salad
This mango salad recipe is a superb summer season aspect dish! Pair it with…
A scoop of this mango salad would even be an amazing addition to a grain bowl. Pair it with black beans or grilled halloumi cheese, rice, avocado, and thinly sliced English cucumber. Prime it off with a drizzle of cilantro lime dressing or a squeeze of lime juice.
Get pleasure from!
Extra Recent Salad Recipes
In case you love this mango salad, strive one among these contemporary salad recipes subsequent:
Mango Salad
Serves 4 to six
This mango salad recipe is a brilliant, refreshing summer season aspect dish! Candy, juicy mango mingles with crisp crimson peppers, spicy jalapeños, and contemporary herbs. A zesty lime dressing ties all of it collectively.
- 3 medium or 2 massive ripe mangos, peeled and sliced into strips
- 1 crimson bell pepper, stemmed, seeded, and sliced into skinny strips
- ¼ medium crimson onion, very thinly sliced
- 1 jalapeño pepper, thinly sliced
- 2 cups combined contemporary basil and mint leaves, reserve some for garnish
- ½ cup chopped, toasted peanuts, reserve some for garnish
-
In a big bowl, toss collectively the mango, crimson pepper, onion, and jalapeño.
-
Make the dressing: In a small bowl, whisk collectively the lime juice, avocado oil, tamari, honey, ginger, and salt.
-
Pour the dressing over the mango salad and toss. Add the herbs and peanuts and toss once more. Season to style, garnish with the reserved herbs and peanuts, and serve instantly.
