Green Mango Salad

You asked for a one—page printable description of my Green Mango Salad recipe, so here it is! This salad will blow you gone with its taste bud-awakening flavors and combination of textures. And as a bonus, it’s very healthy, plus little in calories and fat. Enjoy it as a fulfill meal by adding cooked shrimp, chicken, or deep-fired tofu if you are vegetarian. Any way you mix it, this healthy salad will be sure to win excellent reviews from all your cooking fans!

Summertime means mangoes and luckily for a mango-lover choice me they’re popping up all over the place. As you squeeze your method through a jalopy full of mangoes in search of that perfect give, prepare sure you don’t pass up those rock firm green mangoes. Many cultures around the world prepare use of these under-ripened mangoes and there’s decent reason; green mangoes have best tart flavor and an addictive crispy texture.

A green mango salad is julienned green mango, peanuts, peppers, dried shrimp and shallots mixed in a coating of lemon juice, sugar and fish sauce—just enough to prepare perfect intelligence of all the brave flavors in this salad. This version can be expounded on by adding or swapping it has the classic combination of flavors – that musical balance of savory, sour, sweet and hot.

This salad works well on its own or paired with beautiful much any protein choice fish or chicken, and is master mind on a hot summer day.

Nutrition Information

Calories - 91.8, Total fat - 3g, Saturated fat – 0.5g, Polyunsaturated fat – 1g, Monounsaturated fat – 1.5g, Cholesterol - 0g, Sodium – 266mg, Potassium – 197mg, Carbohydrate – 15.5g, Dietary fiber – 2g.

Vitamin A – 14%, Vitamin B-12 – 0%, Vitamin B-6 – 10.5%, Vitamin C – 100%, Vitamin D – 0%, Vitamin E – 8.5%, Calcium 1.1%, Copper – 5.5%, Folate – 5.5%, Iron – 2.3%, Magnesium – 5%, Manganese - 8.7%, Niacin – 7.7%, Pantothenic Acid – 3.7%, Phosphorus – 4%, Riboflavin – 4.5%, Selenium - 1.2%, Thiamin – 5.4%, Zinc – 2.3%.

Ingredients

1/3 cup chopped cashews

2 unripe mangoes

1/3 cup chopped fresh coriander

1/3 cup chopped mint

2 table spoons lemon juice

4 tea spoons granulated sugar

4 tea spoons fish sauce

1 table spoon vegetable oil

1/4 tea spoon hot pepper sauce

1 sweet red pepper

1 sup thinly sliced red onions

How to make Green Mango Salad

In skillet or toaster oven, toast cashews over medium heat until perfumed and golden, about 10 minutes; set aside.

Slice pointy ends off mangoes. Set each mango on slice end. Using serrated knife slice off peel. Slice flesh on either side of flat pit into thin pieces; stack and cut into thin strips.

In bowl, whisk together coriander, mint, lemon juice, sugar, fish sauce, oil and pepper sauce. Add mangoes, red pepper and onion’ toss to coat. Sprinkle with cashews.

Make Ahead Tips: To prepare this salad for a party, grate the mango ahead of time and place in a covered container in the fridge. Also toast the coconut, make the dressing, and have the rest of the ingredients close at hand. Then when your guests arrive, simply put together, toss, and serve!