Short and sweet blog entry today – I knocked off this recipe this morning, and have a bunch of friends waiting on me to share it… so, good excuse to post this blog!
Shortly after moving to Ontario, we happened across a Vietnamese restaurant on our way into Toronto one day. We’d gone in wanting pho, or maybe a vermicelli noodle bowl… but we were intrigued by the mango salad on the menu. I’d never seen it before, and it sounded amazing.
Blew. My. Mind.
After that, we noticed it on other Asian restaurant menus – at the sushi place we like, at a Chinese restaurant we’d met friends at. I guess it’s a *thing* here… but none of those other salads lived up to that first one.
We’ve been back to that restaurant a few times, and that salad has me happily rocking in my seat each time.
… We may actually need to rename “The Sushi Rock” “The Mango Salad Rock”. (It’s one of my happy Autistic stims. Basically the complete opposite of my “IKEA 2 days before Christmas Flap”!)
I love the bright colours and flavours of it. It’s such a sunny dish, and the taste of it lingers (and burns a little!) on the lips for a fair amount of time afterwards, just a drawn out reminder of how amazing it was. Pretty sure it’s actually my favourite dish, now.
Anyway, I shared a photo on my personal Facebook this past weekend, raving about how amazing it was. Friends who don’t live in Ontario hadn’t heard of it, and I promised I would share my recipe as soon as I replicated it.
… and here we are.
Look at this other crappy cell phone photo of the preparation:
Even the separate ingredients just look amazing! LOVE.
Anyway. For this recipe, you’ll want under ripe mangoes – pick ones that are pretty hard. They’ll have the best texture for this, and besides… it’s a salad, not a dessert! It’s also vegetarian and gluten-free!
When it comes to servings… I have no idea. I can put away a truly embarrassing amount of this salad in one sitting, so it’s hard to estimate how much it makes. I’d say 3 as a main dish, and maybe 6 as a side?
Makes 3-6 servings
2 under ripe mangoes
1 Large red bell pepper, thinly sliced
½ Small green bell pepper, thinly sliced
1/4 Red onion, thinly sliced
1/4 cup Cilantro, chopped
1/4 cup Fresh mint, chopped
3 Tbsp Fresh lime juice
4 Tbsp Vegetable oil
2 tsp Granulated sugar
1- 1 ½ tsp Crushed dried chilies
1/4 tsp Pepper
1/4 tsp Salt
Cashew halves or pieces
Peel mango, slice fruit into long, thin strips (thicker than matchstick). Place in a large bowl, along with peppers, onion, cilantro, and mint – mix well.
In a small food processor or blender, combine lime juice, oil, sugar, chilies, pepper, and salt. Blitz until well combined, and chilies are finely chopped.
Pour dressing over salad, toss well to fully coat. Chill for 30 minutes or so before serving… assuming you can wait that long. (I could not)
Serve topped with a handful of cashews.
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