Summer is well and truly here in Australia and Melbourne in particular seems to being having more than its fair share of heat waves so soon into the start of 2016. There is nothing worse than having to spend time in the kitchen on a hot day. So to celebrate the season I am sharing a salad which can be made in minutes, today, even including time taking photos, I pulled it together in just over 6 minutes.
The inspiration for this recipe came while I was on a holiday in Sri Lanka in 2013. At the beach in Colombo there were street stalls selling paper cups of sliced fresh fruit, which is one of those things that you are absolutely not supposed to eat while you are traveling, to avoid food poisoning. However we got talking to one of the hawkers and he agreed to cut up a whole mango for us at the stall. He was going to all this additional effort to make sure our fruit was clean and chatting away to us and I didn’t feel I could stop him when he started sprinkling chilli flakes and pepper onto our sliced mango. Up to that point I had eaten mango chutney, but they mainly use green mangos, it never occurred to me that chilli would go with raw mango. Of course it was delicious and when I got home I started adding spicy mango to more and more of my salads. The cruciferous vegetable taste and crunch of broccolini goes well with the sweet, juicy and spicy mango.
My family always cube mangoes the same way, chopping off the sides, scoring them and inverting the mango half. I’m not actually convinced this method gives you the largest amount of mango cubes in the salad, but it does leave the beautiful flesh around the pip for dessert. And the inverted mango halves do look pretty.
Spicy mango salad
- 1 mango – well ripened
- 1 bunch broccolini
- mixed salad greens
- 1 desert spoon chilli flakes
- 1 teaspoon hot paprika
- Sea salt and black pepper to taste
- caramelized balsamic dressing
- Chop the broccolini into 2 inch lengths and microwave for 3 minutes
- Cut the mango into cubes, place in a bowl with the spices and toss together
- Get the broccolini out of the microwave and allow to cool for 1 minute
- Arrange everything on a salad plate and dress with additional chilli flakes and balsamic vinegar to taste.
A final note, I know I mentioned that I was going to make January healthy dessert month and there are yet to be any posts about desserts. I haven’t given up. I have been experimenting with lots of sweet treats but I still want to keep testing before I share anything. I figure the world does not need another slightly modified avocado mousse recipe or instructions to make a slightly soggy microwave peach cobbler. My trials and many errors have taught me a lot and I will share soon.