An exotic way to use mangoes in a salad

As summer sets in and the mercury rises, there is nothing more wonderful than eating ripe juicy delicious mangoes. We all ate mangoes, made mango milkshakes and mango panna, used them as desserts and ate them with vanilla ice cream. Why not try something different and make an exotic mango salad this season? It will tickle your taste buds and make a great side dish or a main dish depending on your mood.

It’s really easy to toss together and all you need is:

2-3 unripe mangoes cut lengthwise (not raw and not overripe, should be greenish yellow and firm)

1 cup toasted coconut (grate copra or a raw coconut and toast it in a pan without oil for two minutes until it smells divine and turns a light brown color)

3-4 finely chopped spring onions

1/2 red capsicum finely chopped for color

Tulsi torn 1 cup

1 cup finely chopped cilantro

1 cup bean sprouts

100g fried tofu or chicken (optional)

For the decoration:

Shredded lettuce for garnishing the bowl

1/2 cup toasted coconut and 10-12 roasted cashews for garnish

For the dressing:

4 tablespoons of soy sauce

2 tablespoons brown sugar

1/4 cup lemon juice

1/2 teaspoon chili flakes

(Mix all the ingredients for the dressing and taste. The dressing should be slightly sweet)

Place all ingredients in a bowl, add dressing and toss lightly. Taste it and adjust the sweetness or tartness according to your taste. Decorate on a plate or a salad bowl. Scoop the salad onto a bed of lettuce leaves and garnish with toasted coconut and broken cashews. Enjoy!!

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