Mangoes are very versatile and can be used in different ways ripe, unripe, juiced, pickled, cooked, fresh, cold, hot, in sweets as well as in savory dishes. I personally like mango in all its different types and how ever it’s made. I even tried making it into a stew with an Indian flare to it. The soft texture of the mango adds a buttery flavor to any dish and blends pretty well with other flavors.
Mango grows on very tall trees (35-40 meters high), these trees live long and some specimens still fruit after 300 years. Mangoes are native to south Asia and are the national fruit of India, Pakistan, the Philippines and Bangladesh. Now a days mangoes are found year round and in most countries around the globe.
This salad is very refreshing and really good in summer were mangoes are readily available in the market. This salad has a sweet and a savory flavor, with a hint of heat from the chili and the ginger in the dressing, the shallot is a very good accent for this salad.
Ingredients
- 2 large unripe Haden Manogo (or any type of mango)
- 1 small shallot sliced
- 2 tablespoons chopped cilantro
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red chili pepper
- 3 tablespoon rice vinegar
- 3 tablespoons apple cider
- 1/2 cup vegetable oil
- Salt and pepper to taste
- 1 tablespoon scallion green ends thinly sliced
Instructions
- In a bowl place all ingredients of the dressing (except the oil), use a whisk and mix, then with quick continues mixing slowly pour oil until dressing forms, season, cover and refrigerate.
- Wash mangoes, peel and slice into thin sticks. Add the thinly slices shallot, the chopped cilantro and drizzle with the dressing, season again, plate garnish with some chopped scallion ends and serve.
Bon Appetite
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