Mango Salad- International

This Salad is a creative variation of some sort of International Salad. I like to add items that are Colorful and palatable.

Summer is the best time for Mangoes , fresh Asparagus and other fresh vegetables.  There are many varieties of Mangoes in the market.. Manila Mangoes are my favorite for this recipe.

They have more pulp and easy to peel. This salad is great for summer BBQ’s and as a dish to take to pot luck. keep everything ready mixed and add the dressing just before serving. This recipe is for  6 side salad serving. You can double it or add more of one or the other item. Since there is use of Peanuts, please check for Peanut allergy.

The mangoes should  not be fully  ripe a little greener on outside and firm. They may be slight tart but that is what makes this Salad so tasty. This is quick and short cut recipe and requires ready-made Asian Peanut dressing Sometimes called Thai Peanut Dressing. I just made my own because I was out of it. The corn-I did not use it in this one-optionalwhite frozen kind, that works best as White corn seems to be more sweet and tender.

I use Middle Eastern or Arminian Cucumber as these cucumbers have very little juice and they stay crisp.

Print Recipe

Mango Salad- International

Author: admin Cooking Method: Mix Cuisine: Asian, Fusion Courses: Lunch, Salad Recipe Keys: A Asian salad A Asparagus M Mango Spicy T Tasty

Difficulty: Intermediate Prep Time 15 mins Rest Time 5 mins Total Time 20 mins

Servings: 6

Ingredients

Servings

• 2 Firm-semi ripe of Mangoes- I used Manilla Mangoes- peel and cut in 1 inch pieces.
• 10 stems of Asparagus- cut in 1 inch length
• 5 small of Sweet peppers-Red, Yellow, Orange-Mix colors- cut in half and slice
• ¹⁄₂ cup White corn- if possible Frozen will do
• 0.25 cup Chopped of Cilantro Keep 1 Tablespoon for Garnish
• 3 tbsp corse ground peanuts
• 1 meddium size of Middle Eastern Cucumber Cut in cubes
• 1 tbsp Rice Vinegar (Please use half first and add if you need for your taste)
• 1 tbsp Asian sweet Chili Sauce
• 1 tbsp Sesame seeds
• ¹⁄₂ tsp Soya Sauce (I use Low Sodium)

Instructions

1. How to cut the Mango-see picture

   Remove skin from mangoes and cut then in to about an inch size pieces.

   

2. remove stems from Asparagus and put them in little water and Microwave or steam for a few minutes

   I like to steam them but if you want to use Microwave, it is OK. Microwave for about 2 minutes. Drain Microwaved Asparagus and put them in  a mixing bowl.

   

3. Boil or Microwave white corn in a little water till soft-about 2 Minutes and drain, add to Asparagus

   

4. Add peppers and cut Cucumber, top it with Mango pieces, add Cilantro.

   

5. Add, peanuts, Sweet Chili sauce, Rice Vinegar and Soya Sauce,  to make the dressing

   

6. Just before serving, pour the dressing over the mixture, mix gently and sprinkle Sesame seeds, serve in side bowls, Serves six.

   

Keywords: spicy, make ahead, very different