Mango Salad

One of the joys of living in the tropics is the ready access to a large variety of locally grown tropical fruits, especially at various stages of growth or ripeness. The mango is such an example. During mango season, one can enjoy green, semi-ripe, and ripe mangoes. Each type can be enjoyed in many different ways. In my previous post, I featured a Green Mango Coconut Chutney. This time, I am using semi-ripe mangoes.

Semi-ripe mangoes are at the halfway stage where they are not as tart as green mangoes and not as soft and sweet as ripe mangoes. They display a nice balance of sweetness, tartness, and crunchiness. A simple way of enjoying them is by dipping mango slices in a mixture of sea salt and chilies (chili powder, chili paste, or chopped fresh chilies).

Semi-ripe mangoes are great in salads, as illustrated in the presently featured Mango Salad. This simple salad contains a mixture of semi-ripe mangoes, onions, mint, chilies, salt, pepper, lemon juice, olive oil, and pomegranate molasses. It is a delicious, refreshing salad that would enliven any meal.

Mango Salad

Makes about 800 mL

Ingredients

4 mangoes, peeled

1 onion, peeled, thinly sliced

10 — 12 mint leaves, thinly sliced

2 — 3 small green or red chilies, chopped

1 tablespoon extra-virgin olive oil

juice of 1 lemon

1/2 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

2 teaspoons pomegranate molasses

Method

Cut the mango flesh away from the mango seed. Dice the mango flesh in 1.5-cm pieces. Place in a large bowl.

Add the rest of the ingredients. Mix well.

Serve immediately or store in the refrigerator.