Mango, Cucumber and Bell Pepper Salad
Inspired by Thai mango salad, this refreshing recipe combines mango, cucumber, bell pepper, mint and cilantro with a bright lime-and-ginger dressing
Inspired by Thai mango salad, this refreshing recipe combines mango, cucumber, bell pepper, mint and cilantro with a bright lime-and-ginger dressing
Info
Prep Time:
10mCook Time:
0mDifficulty Level:
Ingredients
- 1 firm mango
- 1 small cucumber, unpeeled
- 1 small Florina pepper
- 1 small red onion
- 1 tablespoon freshly grated ginger
- ½ bunch cilantro or parsley
- ½ bunch fresh mint
- A few basil leaves
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 2 limes, juiced, plus a little zest
- A tiny amount of honey
- Salt, to taste
Directions
Peel the mango and cut the flesh into very thin slices, then cut the slices into very thin sticks.
Cut the cucumber and bell pepper into similarly thin, elongated sticks.
Slice the onion into very thin, almost translucent slices. Transfer all the vegetables and mango to a bowl.
Finely chop the mint and cilantro and add them to the bowl.
Add the lime juice and zest, ginger, olive oil and honey. Season with salt and crushed red pepper flakes.
Toss everything very well, allowing the mango salad to marinate in the juices released by the fruits and vegetables as they are mixed.
Refrigerate until thoroughly chilled, then serve cold, garnished with fresh basil leaves.
Recipe Tips
For the best texture, prepare the salad shortly before serving and refrigerate it just long enough to chill it. The mango should be firm enough to hold its shape when sliced into thin sticks.
