Difference between revisions of "Mango Salad"
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# Goes well with any Thai or Indonesian dish. | # Goes well with any Thai or Indonesian dish. | ||
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[[Category:Thai Salads]] | [[Category:Thai Salads]] | ||
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[[Category:Thai Vegetarian]] | [[Category:Thai Vegetarian]] | ||
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[[Category:Indonesian Salads]] | [[Category:Indonesian Salads]] | ||
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[[Category:Indonesian Vegetarian]] | [[Category:Indonesian Vegetarian]] | ||
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[[Category:Lime Recipes]] | [[Category:Lime Recipes]] | ||
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[[Category:Mango Recipes]] | [[Category:Mango Recipes]] | ||
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[[Category:Red onion Recipes]] | [[Category:Red onion Recipes]] | ||
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[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
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[[Category:Cilantro Recipes]] | [[Category:Cilantro Recipes]] | ||
Revision as of 11:07, 31 March 2012
Description
File:Mango Salad.jpeg
Mango Salad
It really is very beautiful to look at, not to mention eat! Perfect with Indonesian and Thai dishes.
Ingredients
- 2 ripe mangoes
- ¼ red onion, thinly sliced
- ½ red bell pepper, julienned
- 1 lime, juice of lime zest (optional)
- fresh cilantro
Directions
- I find the easiest way to cut up mango for this is to cut off as much as you can, slicing along the side of the pit.
- You can tell what way the pit grows by its shape.
- Score the mango halves lengthways, then crossways, into ¾ inch cubes, going through to the skin, but not through it.
- Turn the mango halves inside out and slice off the cubes.
- Toss with remaining ingredients.
- Goes well with any Thai or Indonesian dish.
