Mango salad
Unripe mangoes pair with a zingy lime and chilli dressing in this vibrant mango salad. Serve with grilled chicken for a delicious lunch or supper.
By Romy Gill
Ingredients
- 1 lime, grated zest of ½, juice of whole lime
- ½ tsp dried chilli flakes or 1–2 red fresh chillies, seeds removed, chopped
- ½ tsp sea salt
- 1 tsp honey
- 1 heaped tsp ground black pepper
- 4 tsp olive oil
- 2 unripe mangoes
- 6 spring onions, cut into 3cm/1¼in pieces, sliced lengthways
- 1 pointed red pepper, white pith and seeds removed, thinly sliced
- 20²µ/¾´Ç³ú fresh coriander, roughly chopped
- 30g/1oz unsalted peanuts, toasted and roughly chopped
Method
Whisk together the lime juice, chillies, salt, honey, black pepper and olive oil. Set aside.
Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit.
Cut the mango into thin strips, about 5cm/2in long; take care, as mangoes can be slippery.
Combine the mango, spring onions, red pepper and coriander in a large bowl, add the lime dressing and gently mix until combined.
To serve, sprinkle over the roasted peanuts.
How-to videos
Related Recipes
