Mango Salad
Servings: 4 people
- 2 ripe mangos diced
- 1 ripe avocado diced
- 1 red bell pepper diced
- 1 shallot or mild red onion, thinly sliced
- 1 red chili pepper thinly sliced
- 1 tablespoon olive oil
- 2 limes the juice
- 15 leaves fresh mint
- ½ teaspoon salt
- Put the mango on its side and cut it with a chef's knife as close as possible to the pit. Turn the mango around and repeat on the other side.Next, take the mango stone, slice off the flesh that's left around it, and cut it into dice.Then with a paring knife, score the flesh of the mango into squares.
- Turn the mango inside out, cut off the diced flesh with a paring knife, and add it to a serving platter or mixing bowl.
- To the same platter, add diced avocado, diced red bell pepper, thinly sliced red onion (or shallot), and thinly sliced chili pepper.
- Season with olive oil, freshly squeezed lime juice, and salt, then give it a gentle toss and garnish with fresh mint leaves.
Nutrition information is an estimate for 1 small serving of mango salad out of 4 servings.
STORAGE
Make ahead: it's best to make this recipe shortly before serving it so that the colors stay bright and fresh. However, you could cut the veggies and the mango a few hours before to get ahead. Cut the avocado at the last minute.
Refrigerator: keep mango salad leftovers in an airtight container in the fridge for up to 24 - 36 hours.
Freezer: this recipe is not suitable for freezing.
