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Mango Salad- International

Cooking Method
Cuisine ,
Courses ,
Difficulty Intermediate
Prep Time: 15 min Rest Time: 5 min Total Time: 20 mins
Servings 6
  • 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 cups White corn- if possible Frozen will do
  • 0.25 cups Chopped of Cilantro Keep 1 Tablespoon for Garnish
  • 3 tablespoons corse ground peanuts
  • 1 meddium size of Middle Eastern Cucumber Cut in cubes
  • 1 tablespoon Rice Vinegar (Please use half first and add if you need for your taste)
  • 1 tablespoon Asian sweet Chili Sauce
  • 1 tablespoon Sesame seeds
  • 1/2 teaspoons Soya Sauce (I use Low Sodium)
  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