Born and raised in the Philippines, until the age of 8, I was familiar with seeing unripe mango eaten with bagoong, fish sauce or with dash of salt. It was also a staple for making juices, mango nectar, and as a flavoring and major ingredient in ice cream and sorbetes. These are my experiences with mangoes. Although not quite my choice of fruit to pick up at the market when in season, I may have found my niche with mangoes by making them into a refreshing salad. This recipe happens to represent a menagerie of my favorite herbs and vegetables alongside it. The versatility of this salad are endless–have it as is, serve it with grilled steak, fish, BBQ, chicken; use it as a salsa for tortilla chips, etc.
- 2 large mangoes, peeled and cubed
- 1 bag of ready-to-use steamed corn, strained
- 1 small English cucumber, cubed (You can use regular cucumber. I just happen to have the English cucumber readily available at the time)
- 1/4 cup (60 ml) fresh-squeezed lime juice
- 2 tbsp extra-virgin olive oil (I used a Jalapeno First Cold Pressed Olive Oil from Winterhill Farms of Placerville)
- 1 tbsp (or to taste) flaked, dried chili peppers***
- 1 bunch finely chopped cilantro
- 2 tbsp finely minced red onion
- kosher salt and fresh, black pepper to taste
*** Note: If you use a full tbsp of flaked chili’s, this salad will be spicy – Personally the way I like it. If you’re wary of chili’s, start with a tsp only, sample, then add more if desired.
Place the mango cubes in a large bowl. In a small mixing bowl, whisk the lime juice and olive oil together. Stir in the corn, English cucumber, chili flakes, cilantro and red onions. Whisk again briefly, then pour the dressing over the mango cubes. Mix well, making sure that all the mango cubes are coated with dressing. Season to taste with salt and pepper.
Place in the refrigerator for about 30 minutes to chill the salad and to allow the flavors to blend. Serve chilled. Eat well and clean!—gcc