MANGO SALAD
Sliced mango, red bell pepper and red onion, tossed with fresh basil and cilantro and a lime vinaigrette.
Provided by Jennifer
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
- Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.
Nutrition Facts : Calories 127 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 149 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
SPICY GREEN MANGO SALAD WITH SMOKED FISH
Excite the tastebuds with an Asian salad boasting big flavours like smoked mackerel and mango with a lovely crunchy texture that comes from the peanuts
Provided by Rick Stein
Categories Dinner, Fish Course, Lunch, Main course
Time 25m
Yield 2 as a main course or 4 as a starter
Number Of Ingredients 11
Steps:
- Skin the smoked mackerel fillets and break the meat into small flakes. Pour the oil into a frying pan to a depth of 2cm and heat to 190C (or until a small piece of bread browns in 20 secs). Sprinkle the fish pieces into the oil and deep-fry for 1 min or until crispy. It will probably all stick together at this point, but don't worry. Lift the fish out onto lots of kitchen paper, leave to cool, then break up into pieces again.
- Peel the mango and carrot, then shred both (using a mandolin or shredder) into strips. Put the mango, carrot, shallots, chilli, peanuts and fish pieces in a large bowl and toss together. Mix the sugar with the fish sauce and lime juice (you can add more or less than 1 tbsp, depending on the tartness of the mango). Add to the salad with the Thai basil and toss together again. Pile into the centre of two medium-sized plates - or four small plates if serving as a starter - and serve immediately.
Nutrition Facts : Calories 438 calories, Fat 33 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 2.8 milligram of sodium
EASY GREEN MANGO SALAD
This salad is low in calories and fat but has loads of vibrant flavor. Pair it with your favorite protein.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro, and mint and toss to coat. Taste and adjust seasoning with additional lime juice, fish sauce, and sugar as desired. Top with chopped peanuts and red-pepper flakes.
Nutrition Facts : Fiber 3 g
GREEN MANGO SALAD WITH PRAWNS
Tasty and unusual Thai salad with green mangoes and succulent prawns - or, you could even use Granny Smith's apples
Provided by Mary Cadogan
Categories Dinner
Time 25m
Yield Serves 6, with other dishes
Number Of Ingredients 12
Steps:
- Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.
- Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink - about 2 minutes.
- Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.
Nutrition Facts : Calories 176 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.26 milligram of sodium
GREEN SALAD WITH ROMAINE LETTUCE AND MANGOES
Make and share this Green Salad With Romaine Lettuce and Mangoes recipe from Food.com.
Provided by LMillerRN
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine first 3 ingredients in a bowl.
- Toss with vinaigrette.
Nutrition Facts : Calories 47.3, Fat 0.3, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 11.4, Fiber 2.5, Sugar 7.8, Protein 1.3
GREEN MANGO SALAD WITH MEAT
Here's a salad that combines the fresh tartness of green-unripe-mangoes with a little stir-fried meat. Unripe mangoes are more common than the ripe variety at most supermarkets, but if you can't find them, substitute Granny Smith apples. Nam pla-Thai fish sauce-is described on page 500\. Palm sugar is authentic but pretty indistinguishable from brown sugar.
Yield makes 4 servings
Number Of Ingredients 13
Steps:
- Toss the mango pieces with the salt and lime juice and set aside. Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic, shallots, and chiles and cook, stirring, until fragrant, about 1 minute.
- Add the meat and pepper to the pan and cook, stirring occasionally, until it loses its pinkness. Stir in the nam pla and sugar and cook for 1 minute more. Drain any excess oil from the pan, then add the beef mixture to the mangoes. Mix well, garnish with the peanuts and cilantro, and serve.
- Substitute 1 small smoked trout, skinned, boned, and broken into 1/2-inch pieces (it will fall apart as you handle it), for the meat. Proceed as directed, cooking the trout only long enough to heat it through.
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STEAK AND MANGO SALAD - OUR BEST BITES
From ourbestbites.com
Estimated Reading Time 3 mins
- In a bowl, whisk together the orange juice, lime juice, soy sauce, brown sugar, ginger, and garlic. Whisk until sugar is dissolved. Continue whisking while slowly drizzling in the oils until combined. Alternately, you could vigorously shake all the ingredients together in a mason jar.
- Reserve about 3/4 cup of this mixture for the salad dressing and place the rest of the mixture in a zip-lock bag.
- Lightly score the flank steak in a diagonal pattern on both sides. Place steak in the zip-lock bag with marinade and leave in fridge for at least 8 hours, preferably overnight.
- Remove steak from fridge about 30 minutes prior to cooking and leave at room temperature. Heat outdoor grill to med-high heat. If an outdoor grill is not available, use the broiler, or an indoor grill pan. Remove steak from bag and let excess marinade drip off. Sprinkle steak lightly with salt and pepper. Cook for about 5-8 minutes on each side or until it reaches an internal temperature of about 135 for medium rare. (In order to stay tender, flank steak should still be pink in the middle, but nicely seared on the outside.) When done, remove from grill and wait at least 5 minutes before cutting to let the juices redistribute. While steak is cooking and resting, prepare other salad ingredients.
GREEN MANGO SALAD RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (61)Estimated Reading Time 50 secsServings 8Total Time 15 mins
- Toss mangoes, shallots, peanuts, cilantro, mint, dried shrimp, if using, sesame seeds, and dressing in a large bowl; season with salt.
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