Freshen Up Taco Night with a Colorful Mango Salad
Mango's sweet-tart flavor is undeniably delicious in desserts, but this tropical fruit is also scrumptious in a bright, fresh mango salad. This summer side is made with fresh mango, crunchy jicama, red pepper, red onion, and lots of fresh cilantro, all tossed in a simple dressing made with lime juice and a bit of honey. A sprinkling of chili-lime seasoning is the perfect way to add a little kick and really make the flavors pop! This salad tastes like an absolute dream alongside delicate fish tacos or rich, meaty brisket tacos. It's also the perfect summer salad for cookouts!
Do you peel mango before cutting it?
Yes, peeling a mango whole is much easier than peeling each individual slice. The easiest way to do this is with a Y-shaped vegetable peeler, which offers good control and reduces the chance of the mango slipping. Once peeled, use a sharp knife to carefully slice off the cheeks of the mango, avoiding the large pit in the center. Then it’s time to slice it up!
How do you pick a good mango?
The first step to cutting a mango, is choosing a perfectly ripe one. For this recipe, Ataulfo mangoes are best. They're sometimes labeled honey mangoes or even champagne mangoes, and are sweet with a buttery, smooth flesh. When searching through a bin of them, look for a mango that feels slightly soft when gently squeezed, similar to choosing a ripe avocado or banana. Avoid mangos that are too mushy, as they are overripe and will be difficult to cut. On the other hand, a firm, underripe mango will not have the sweetness that this salad needs. If your mango isn't quite ripe yet and you're not in a rush, place it in a paper bag for a few days to ripen to perfection.
Yields: 4-6 servings
Prep Time: 15 mins
Total Time: 20 mins
Ingredients
2 tbsp.
lime juice (from 1 or 2 limes)
2 tbsp.
olive oil
1 tsp.
honey
3/4 tsp.
kosher salt, plus more to taste
1/4 tsp.
ground black pepper
2
Ataulfo mangoes, cut into 3-by-1/2-inch spears
1
red bell pepper, thinly sliced
1/2
small jicama, peeled and sliced into matchsticks (about 1/2 cup)
1/2
small red onion, thinly sliced
1/2 c.
cilantro, chopped
Chili-lime seasoning, such as Tajín, for serving
Directions
In a large bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well combined. Gently fold in the mango, bell pepper, jicama, onion, and cilantro.
Taste the salad for salt. Serve with a sprinkle of chili-lime seasoning.
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