mango onion red pepper salad
A healthy, easy, fruity salad recipe made of seasonal mangoes.
3 medium sized mangoes ripe mangoes, about 600g before cutting
½ fresh red pepper, Hungarian pepper or red chili pepper, finely chopped
½ medium sized onion, finely chopped
3 tablespoons fresh mint, finely cut
½ a small lime, squeezed (about 1 tablespoon)
½ teaspoon salt
1½ teaspoons coconut oil
- 1. Cut mangoes in small dice.
- 2. Combine mangoes, salt, peppers, onion and mint, juice of half the lime (about 1 tablespoon) and coconut oil in a bowl.
- 3. Toss gently so mangoes don’t start getting squashed. Check salt and season as required. Refrigerate for half an hour, and eat as soon as possible.
The mangoes, of course, as well as onions for bite and fresh chili peppers. If you can’t get fresh red chili peppers, use Hungarian peppers or regular red peppers. Or substitute 2 teaspoons of finely chopped red jalapenos. I would not advise using Thai red chilies, as one bite can cause a lot of grief. And chopped, they will give off too much heat to this cool summer salad. Mint is nice, but fresh coriander will also work.