Today’s mango salad is a vibrant plate of fresh, colourful goodness! It is a touch sweet from the mango, sour from the lime juice, salty from the soy sauce (or salt), nutty from the peanuts and herby from whatever herbs you decide to use.
That’s right, I’m not going to pin you down to specific herbs; whatever you happen to have at hand, is going to work in this salad. Even if that’s just dried herbs in your spice cupboard.
Mango Salad Recipe
I wanted to keep this mango salad simple, with no challenging ingredients. Not always the easiest thing to do, when I am totally South East Asian in my geographical-culinary constitution. I don’t even know if that makes sense, but I think you know what I mean.
I specialise in a few cuisines, given my multicultural family. You know I love Middle Eastern food, Malay, Indian, Chinese, Italian (I’m convinced I was Italian in another life).
But I digress!
Today’s mango salad recipe: I’ve kept in simple, and I’ve kept in fluid. All the ingredients are easy to find, and highly adaptable, especially the herbs.
- We’re using a ripe mango, let’s keep the difficult-to-find green mango for another day. Difficult for many of us.
How thinly you slice your mango is up to you, depending on your patience and inclination!
- Some other salad ingredients: I’ve gone for just tomato and cucumber.
- Salad dressing: again, simple. Just lime juice, soy sauce and black pepper. You can leave out the soy sauce and use a pinch of salt.
Or leave out all forms of salt and just use lime or lemon juice on the mango salad.
- Herbs: you want plenty of this, about a small handful for the recipe here, as the herbs play a supporting role. If using dried, just 1 Tbsp altogether.
Fresh herbs can be mint, parsley, coriander (cilantro), basil, whatever you have. Same with dried.
- some crushed peanuts (or any nuts) – optional
What herbs am I using?
If you’ve been following me a while, you’ll know that I always have tropical herbs and other less common ones growing. So that’s what I went for in this mango salad:
- Shiso leaves – click to read more
- Vietnamese coriander – click to read more
- Wasabi flower buds (no open flowers, sadly, for a slight peppery taste
And there you have it, such an easy recipe, mangoes should be fairly easy to find, even in these Covid-19 times.
Shall we get our aprons on?
More Salad Recipes on LinsFood
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- 2 ripe mangoes
- 1 medium shallot
- 1 medium tomato
- ⅓ medium length cucumber
- 1 small handful herbs of your choice (mint, fresh coriander leaves, etc)
- 2 Tbsp crushed peanuts
- 2 Tbsp fresh lime juice = 1 lime
- 1 tsp light soy sauce
- freshly ground black pepper
Make the dressing first
- Place the lime juice, soy sauce and black pepper in a small bowl, mix and set aside.
Prepare the Salad Ingredients
- 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.