Mango is one of my most favourite fruits – EVER! The first time I tried a Mango Salad was at a Thai Restaurant probably about 6-7 years ago. And it was love at first site!  

{ Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model “superfruit“, a term used to highlight potential health value of certain edible fruits. Mango contains essential vitamins and dietary minerals. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids. – Expert taken from Wikipedia }

I love the distinct flavour & texture of a ripe Mango, and who can resist a refreshing Mango Smoothie?! YUM!! I will post the recipe in one of my future posts. But for now, I present to you one of my most favourite Salads of all time!

Although I have to admit it does take awhile to prepare because of all the slicing that is involved, it is well worth it! It tastes great & I guarantee you will love it!

There is so many variations out there, and after trying out some, I came up with my own mix of ingredients, which work together beautifully! It’s a fresh mix of flavours and goes well as an appetizer on its own or as a side to any dish. I usually serve it with a grilled chicken or shrimp. Delish!!

So to prepare this divine salad you will need the following ingredients: 

Mangoes, Cashews, Yellow, Red & Orange Bell Peppers, Cucumbers, Fresh Bean Sprouts, Fresh Ginger Root, Jalapeno Pepper, Red Onion & Parsley. To prepare the sauce you will also need: Extra Virgin Olive Oil & Soy Sauce (Not pictured)

Start by peeling the Mango like so…

Then slice the mango diagonally, parallel to the flat seed and cut into slices as shown below.

Then slice up the mango diagonally into long, thin strands.

Cut off the ends of the cucumber, and cut diagonally into thin slices. Then cut those slices into long, thin strands. 

Now slice up all of the bell peppers into thin slices like shown below…

Now cut the red onion into thin-thin slices…

And separate them with your fingers into individual strands…

Now cut the Jalapeno Pepper in half and…
 

…take out all of the seeds and the soft white stuff out of the pepper. The seeds are the hottest part of the Jalapeno, so be sure to either wear gloves while doing this, or wash your hands immediately after handling it. Trust me, the last thing you want to do is touch your face or any other sensitive area. So again, either wear gloves or wash your hands right after.

Once it’s nice and clean inside, cut it into thin slices and dice up into tiny pieces.

Now, peel off the skin of the fresh ginger root and cut into medium pieces. I tried using the garlic press instead of grating it, and it didn’t quite work. So use a grater to grate the ginger. (Not shown on the photo)

Now finely chop up the parsley…

In a small bowl, combine extra virgin olive oil, soy sauce, grated ginger root, jalapeno peppers, salf & pepper and whisk together.

Now, combine all of the ingredients in a large, mixing bowl…

I know, all of the smells are so good right now, you just want to dig in…And I promise you’re almost done. Just pour the dressing over it and mix it up really well…

Refrigerate for 15 mins – 1/2 an hr or so to set in the flavours. Or don’t, it’s up to you. I usually don’t have the patience to wait…So I would just plate, sprinkle the cashews over top and serve.

Mmm…I want some now. I will have to make it again this week. 

Thai Mango Salad

Serving: 4 – 6
Method: Freshly sliced veggies
Time: Prep time: 30 – 45 mins

Salad Ingredients:

4 Large Mangoes

4 Mini Cucumbers

1 pound Bean Sprouts

1 whole Sweet Red Bell Pepper

1 whole Sweet Yellow Bell Pepper

1 whole Sweet Orange Bell Pepper

1 whole Red Onion

1 cup halved, roasted Cashews

1 cup chopped Parsley

Dressing Ingredients:

1/2 Extra Virgin Olive Oil

1/2 Soy Sauce

3 tsp grated Fresh Ginger Root

1 whole, diced Jalapeno Pepper

Salt & Pepper to taste

Try it out & let me know what you think afterwards. 

Bon Appétit!