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
Cut mangos into dice
- 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.
Add the other veggies
- 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.
Variations with leaves
- You can add a handful of arugula, baby spinach, or radicchio to turn it into a leafy mango salad.
