Wednesday, March 2, 2011
Green mango salad
If you are like me, you have probably bought a green mango before. It doesn't smell ripe, it's hard and it's, well...green. The good news is you can still use it without waiting for it to ripen, you just have to use it as a vegetable.
You can make a really easy crunchy and tangy salad, using the following:
2 small cucumbers
1 large bell pepper
1 green mango
1-2 green onions
Himalayan salt to taste
1 tbsp olive oil
Slice all vegetables in long thin strips. Add the onions, diced. Mix well with the salt and olive oil and set aside for 30 minutes. The salt will work its magic and when you serve the salad, everyone will be impressed. Green mango is very full-bodied and at the same time almost reminiscent of citrus, without making your meals sour. In India dried and powdered green mango, called amchur (after the Indian for mango - ''am'') is very often used to add tart and slightly sour taste to curries. If you happen to visit an exotic spice market, definitely get some.
Let me know how your green mango changed your salad experience.