This Spicy Mango Salad recipe was developed with the help of my awesome cousin. Making sure to let mango shine as the star ingredient in this salad, we carefully picked a few other vegetables to compliment the flavors and texture - Persian cucumbers, red onion, and cilantro. To take the crunch up a notch and add some protein, topped the salad with some roasted peanuts! It will probably remind you of the Thai Green Papaya Salad / Som Tam. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry It all started with a cooking class I taught at this incredible store “Olive-r -Twist” in my town. When I started exploring all the products their “Alfoos Mango Balsamic Vinegar” caught my eye. The name took me back to the memories of eating the aromatic Indian Alphonso Mangoes. And the rest is history!
Ingredients
Mangoes - semi-ripe firm mangoes work best for this recipe. I love Kent or Atulfo variety; they are sweet and not too fibrous Cucumbers - seedless small Persian cucumbers work great. If you have English cucumbers, take out the excess seeds Onion - red onion adds a beautiful contrast of color and peppery flavors White Balsamic Vinegar - fruity mango-flavored vinegar adds a beautiful floral aroma Green Chili Olive Oil - green chili-infused olive oil adds a perfect kick to the salad without making it overly spicy or having to bite into pieces of hot chili.
How to Prep Vegetables For Mango Salad
Batonnet cut for mangoes and cucumbers - After trying from julienne to small dice, the Batonnet cut which literally looks like little sticks works the best for the mangoes and cucumbers. The thick-cut pieces add a nice mouthful, meaty, and satisfying texture. Slice the onions thin. Pro Tip - After cutting the onion in half and peeling the skin off, soak it in water for 5 mins. This will reduce the astringent flavor. Chop cilantro along with stems, as they add a nice crunch, flavor, and nutrition.
THE BEST Dressing for Mango Salad and Substitutions
How to Make Mango Salad
Peel and cut the mango into 2-inch X ¼th-inch sticks. Peel and cut cucumbers into 2-inch X ¼th-inch sticks. Thinly slice the onion. Add chopped mangoes, cucumbers, and onion to a medium bowl. Stir in 2 to 3 tablespoons of mango white balsamic vinegar and 1 to 2 tablespoons of green chili olive oil. Mix well. Taste as you go and adjust the dressing to your taste. Garnish with cilantro and chopped peanuts. Serve Immediately or Chill and serve (photos 1 - 4)
Pairing
For me, this Spicy Mango Salad makes a delicious meal by itself. But here are some ideas to pair the salad with. Serve this refreshing salad alongside your summer barbeque, burgers, or with Tandoori Chicken, Spicy Tinga Tacos, Salmon Tikka Masala Skewers, or Tandoori fish! Love Mangoes as much as we do? Here are some of our favorites:
Mango Jam Coconut Mango Burfi Mango Shrikhand Mango Lassi Mango Mastani Mango Tiramisu
From light and fresh lunches to dinner parties and potlucks, everyone will fall in love with this sweet and spicy mango salad. So go ahead and try it today! ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
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