Sweet And Sour Mango Salad

I have noticed that any mango salad generally has either the raw mango or it’s riper version but never both together. So, I decided to try and create this Mango Tango salad with both versions in it. This is a summer dish and for the mango season. Once laid out the salad looks bright and appealing and adds character to any meal spread. It’s a good idea to cut all the ingredients lengthwise to give the final dish a symmetrical look. I have added some red chillies to add spice to the sweet and tangy flavours of the mangoes.  One has the option of using basil for the salad but I preferred to use cilantro. The dressing used is a light one, to retain the core flavour of the ingredients particularly the two varieties of mangoes. Since it is summertime, you can serve the salad cold adding the dressing right at the end.

Sweet And Sour Mango Salad

★★★★★ 4.4 from 7 reviews

• Author: Reetika Mitra
• Prep Time: 10 Mins
• Total Time: 10 Mins

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Description

Tango with Mango

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Scale 1x2x3x

Ingredients

• 1 ripe but firm Mango, peeled and julienned or thinly sliced
• 1 raw green Mango, peeled and julienned or thinly sliced
• 1/2 Onion, very thinly sliced
• 1/2 Red Bell Pepper, thinly sliced (Optional – added for extra crunch and color)
• 1–2 fresh Red Chilies (Bird’s eye or fresh red chillies), thinly sliced (if required, remove the seeds for less heat)
• 1/4 cup fresh Cilantro leaves, coarsely chopped
• 7–10 Cherry Tomatoes
• 2–3 tbsp roasted Peanuts, roughly crushed

 

Ingredients for the Dressing:

• 2 Tbsp fresh Lime Juice
• 1 Tbsp vegan Fish Sauce (or light Soy Sauce)
• 1 Tbsp Sesame Oil
• 1–2 Tsp Palm Sugar or Brown Sugar, finely grounded or dissolved in a little warm water
• 1 Garlic clove, minced
• 1/2 – 1 Tsp Sriracha or Red Chilli Sauce (adjust to your spice intake)

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Instructions

1. Place the julienned ripe and raw mango in a medium sized salad bowl. Add the onion, red bell pepper (if using), fresh red chillies, cherry tomatoes, chopped cilantro, basil (if using) to the bowl with the mangoes.
2. In a separate small bowl make the dressing by whisking together the fresh lime juice, vegan fish or soy sauce, grounded palm sugar (or brown sugar), minced garlic (if using), sesame oil, and sriracha or chilli garlic sauce. Whisk well together. Taste and adjust the sweetness, sourness, and spiciness as required.
3. Pour the dressing over the mango mixture. Add most of the freshly roasted and crushed peanuts, reserving a few for garnish.

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Nutrition

• Serving Size: 2