“We Are Meant to be Together” Green Mango Salad
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Mind GamesKitchen Confidence Rating Scale:
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In dry skillet toast your nuts over medium heat until golden, about 6 minutes 6 Minutes ; set aside. Watch your nuts carefully, they can burn quickly. Keep stirring and moving, the minute you smell then toasting, they are ready!
Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Score mango flesh on either side of flat pit (slicing downwards with knife touching flat pit) and then slice down either side of the pit, slicing mango into thin slices.
Chop coriander and mint. Tip: When chopping the coriander you don't have to remove leaves, include the all stalks closest to the leaves (it's quicker than you think)! When chopping the mint here's another quick chopping technique called Chiffonade. A fancy French term (translates to 'little ribbons') in which herbs and other similar sized leaves are cut into long, thin strips - yep, ribbons! To do this simply stack your mint leaves one atop the other, placing the largest leaf on the bottom and so on. Then roll up the leaves as you would a cigar (not that I've ever rolled a cigar), but that's the technique. Then take your knife and cut thin strips off of the roll. As simple as that!
In bowl, whisk together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. Add mangoes, red pepper and onion; toss to coat. Sprinkle with cashews or peanuts.
Choose unripe, firm, green-skinned mangoes for this multi-textured, brightly flavoured salad. This recipe makes 6 servings and it’s a delicious blend of sweet and savoury with fresh, fresh herbs! This salad will wake your taste buds up.
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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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Ingredients
Directions
In dry skillet toast your nuts over medium heat until golden, about 6 minutes 6 Minutes ; set aside. Watch your nuts carefully, they can burn quickly. Keep stirring and moving, the minute you smell then toasting, they are ready!
Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Score mango flesh on either side of flat pit (slicing downwards with knife touching flat pit) and then slice down either side of the pit, slicing mango into thin slices.
Chop coriander and mint. Tip: When chopping the coriander you don't have to remove leaves, include the all stalks closest to the leaves (it's quicker than you think)! When chopping the mint here's another quick chopping technique called Chiffonade. A fancy French term (translates to 'little ribbons') in which herbs and other similar sized leaves are cut into long, thin strips - yep, ribbons! To do this simply stack your mint leaves one atop the other, placing the largest leaf on the bottom and so on. Then roll up the leaves as you would a cigar (not that I've ever rolled a cigar), but that's the technique. Then take your knife and cut thin strips off of the roll. As simple as that!
In bowl, whisk together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. Add mangoes, red pepper and onion; toss to coat. Sprinkle with cashews or peanuts.
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