Monday Mango May-nia: Mango Salad with Dressing

mango

This month, SEEMA is sharing some finger-licking good mango recipes to make your summer a juicier one! Tune in each Monday for a new mango-loving fixing!

Come summer and it is time for the king of fruits, the mango. A fruit that is synonymous with school holidays, lazy afternoons, and happy go lucky days, it is arguably everyone’s favorite food item. There are few things more exhilarating than devouring luscious mangoes with the juice spilling all over your hand and face!

While mangoes evoke a host of fond memories and nostalgia galore, it is key to note that there are close to a whopping 1500 varieties of mangoes, each of them having a distinctive flavor, aroma, and appearance. From the tangy raw ones, to the favorite totapuri (whose name translates into parrot face due to its shape), to the prized Alphonso, the variety of mangoes is truly mind boggling. Amenable to use in the ripe and raw form, the mango is indeed a multifaceted fruit that can be enjoyed in a wide variety of ways ranging from juices, milkshakes, salads, smoothies, curries, ice creams, and desserts. And it offers several health benefits too, being rich in antioxidants and good for heart and digestive health. It works wonders for the skin and is known to have positive effects on cholesterol and blood sugar levels, too.

Here is a simple yet delectable dish you can try at home to celebrate the goodness of this popular fruit this season.

 

Mango Salad with Honey-Lime-Peanut Dressing

A nutritious and refreshing summer salad, this one combines the goodness of mango with a host of healthy vegetables. A melange of flavors, the peanuts add the right crunch and the combination of honey, lime, and pepper adds an interesting mix to the palate. A dish with a universal appeal indeed!

Recipe

Ingredients

 

  • 1 cup fresh chopped mangoes (you can use either raw/totapuri/ripe mangoes)
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped cherry tomatoes
  • 1/4 cup chopped onion
  • 1/4 cup pomegranate pearls (you can substitute with chopped strawberries)
  • 1 tsp salt
  • 2 tsp lemon juice
  • 1 tsp honey (adjust per your taste)
  • 1 tsp black ground pepper
  • 1 tbsp extra virgin olive oil
  • 2 tbsp of roasted and peeled groundnut coarsely chopped
  • A sprig of mint

Method

 

  • In a large bowl, mix the chopped mangoes, cucumber, cherry tomatoes, onion, and pomegranate pearls.
  • Add salt, pepper, honey, groundnut, lemon juice, and extra virgin olive oil and toss it all together.
  • Serve with a leaf of mint.

Notes:

 

  • Feel free to add other vegetables and greens of your choice like carrots, iceberg lettuce, rocket leaves (arugula) etc.
  • Adjust the quantity of mango depending on the tartness, reduce the quantity if the they’re too sour.

Important links to buy your favorite mangoes