Mango Salad Food

THAI MANGO SALAD

Steps:

• Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
• Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
• Gradually whisk in peanut oil until blended.
• Add shallot, mix well.
• Set dressing aside.
• Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
• Seed sweet pepper, cut into very thin strips and add to mangoes.
• Add carrot, half of green onions, and cilantro. Toss gently until combined.
• Add dressing and a pinch of salt, toss until mixed.
• Sprinkle with nuts and remaining green onions.
• Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.

MANGO SALAD

Steps:

• 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 3/4 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.
• Like Indonesian Ginger Chicken!
• (recipe posted).

MANGO SALAD

Steps:

• Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.

MANGO AND AVOCADO SALAD

Steps:

• In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

MANGO SALAD RECIPE

Steps:

• For the salad, combine all of the salad ingredients except for the optional peanuts in a serving bowl and toss to combine.
• To prepare the salad dressing, combine all the ingredients in a small bowl and whisk them together.
• When ready to serve, drizzle the salad dressing over the salad and toss to combine.
• Optionally, garnish with roasted peanuts.

MANGO AVOCADO SALAD

Steps:

• Finely chop red onion and place in a large bowl
• Cube and remove the skin of one fresh mango and add to the bowl
• Cube the flesh of one ripe avocado, squeeze over lime juice from half a lime to keep fresh and add to the bowl
• Finely chop one red chilli and add to the bowl
• Add freshly chopped coriander, lime juice and seasoning
• Toss together well and serve with extra lime wedges and fresh coriander

CUCUMBER MANGO SALAD

Steps:

• Wash the cucumber well to remove wax or other residues. For a decorative look, peel alternating strips of the peel (see step by step photos below). Slice the cucumber into half-rounds.
• Cut the mango into slices by first cutting off both rounded "cheeks." Score flesh of the mango into strips using a sharp paring knife. Use a spoon to scoop the flesh from the skin (see photos below). Cut the mango slices in half so that they are more similar in size to the cucumber slices.
• Next, prepare the dressing by combining the rice vinegar, sugar, salt and red pepper flakes in a small bowl. Stir until the sugar is completely dissolved.
• Add the sliced cucumber and mango to a large bowl, then pour the dressing over top. Stir to combine the ingredients and coat the cucumber and mango in dressing. Serve immediately or refrigerate until ready to eat. Stir well before serving each time to redistribute the dressing.

24 BEST WAYS TO USE MANGO (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a refreshing mango treat in 30 minutes or less!

MANGO SALAD

Steps:

• Place the lime juice, soy sauce and black pepper in a small bowl, mix and set aside.
• Peel the mango and slice into thin strips. Place in a large bowl.
• Halve, then thinly slice the shallot. Add to the bowl.
• Halve the tomato, then slice thinly. Add to the bowl, along with any juices.
• Cut the cucumber into rectangular slices, and then cut them into strips. Add to the bowl.
• Roll your herbs into a chiffonade, and slice them thinly. Or just chop up your herbs, whatever works.
• Gently mix all the salad ingredients with your clean hands, or a fork and a spoon.
• Drizzle the dressing all over and toss to mix. That's it. Best enjoyed immediately. But can be kept, covered, in the fridge for up to 3 hours.

MANGO SALAD

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.

CUCUMBER MANGO SALAD

Steps:

• To make the dressing, whisk together all the dressing ingredients in a small bowl.
• Cut cucumber and mango into cubes. (TIP: Check out my easy method of cutting mango into cubes in the post above.)
• Transfer into a medium bowl along with cilantro. Pour the dressing and toss to combine.
• Refrigerate the salad for 20 minutes before serving to let the flavors meld together. But don't mix the salad more than half an hour before serving, or it'll become soggy and sad.

SPICY MANGO SALAD

Steps:

• Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
• Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.

MEDITERRANEAN-STYLE MANGO SALAD RECIPE WITH SPINACH

Steps:

• In a large bowl combine the spinach, cucumber, bell pepper, mangos, shallot, pomegranate seeds, and herbs. Season with kosher salt, black pepper, Aleppo pepper flakes (or another chile pepper you like).
• Add the lime juice and about 2 tablespoons of extra virgin olive oil. Toss to combine. Taste and adjust seasoning.
• Transfer the salad to a serving plate. Sprinkle a bit more pepper flakes all over. Serve immediately.

AVOCADO MANGO SALAD

Steps:

• In a large serving bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt and pepper until well combined and emulsified.
• Add the mango, avocado, onions and cilantro on top and toss to combine evenly. Serve immediately.

EASY MANGO SALAD

Steps:

• Mix mangoes, onion, red bell pepper, and cilantro leaves together in a bowl.
• Whisk lime juice, fish sauce, and brown sugar together in a separate bowl until the sugar is dissolved; pour over the mango mixture and toss to coat. Top salad with peanuts.