Mango Salad I
This is a variation on a theme that has been tried many a time (each time with some changes according to the availability of ingredients) The main emphasis is the contrast in flavors and textures, so feel free to use this as the base recipe and adapt! One more thing — I don't have quantities but you can vary according to preference.
- Mangos: semi-ripe ones work best although ripe will also do. Peeled and cut into large cubes
- Sweet red pepper: chopped to a small but not too fine dice (or use a mix of red and green bell peppers)
- Red onion chopped quite fine but not minced
- Spring onions
- Mint leaves chopped
- Cilantro, chopped
- Finely shredded lettuce or watercress
- Cucumbers, de-seeded and cut into chunks about the same size as the mango pieces
- 1 teaspoon of sesame oil
- 1 – 2 lime leaves
- garlic chopped fine (also optional)
- Fresh ginger chopped fine
- Green chilis chopped fine
- Tamarind pulp or lime/lemon juice
- Sugar or maple syrup
- dash of soy sauce (optional) or even the east Asian fish sauce (caution use very very sparingly)
- Salt to taste (you'll need less if you're using soy sauce)
- pinch of red chili powder
- Sesame oil
- Mix together the first six ingredients. Other options: I would not use both, red onions and green onions. Also, add a little rice wine vinegar, a touch of sugar (if needed), salt and fresh cracked pepper to finish off the flavors.
- Add the next three ingredients
- Mix together all the dressing ingredients. Optionally if you happen to have some tamarind chutney at home, use that and add sesame oil and soy sauce to it.
- Take about 1 teaspoon of sesame oil and heat it gently.
- Add the lime leaves, garlic, and ginger
- Add the green chilis chopped fine after turning it off.
- Add to the dressing and toss with fruits/veges as well as a generous amount of partially crushed roasted peanuts
- Garnish with roasted sesame seeds and cilantro and mint leaves