Mango with fresh squeezed lime juice is one of the most perfect pairings. It brings out the floral and coconut notes of a mango, at the same time cutting the sharp acid of the lime.
Sold as a popular Mexican street food, Mango con Chile y Limon is one of the ultimate mouth-puckering and sweet refreshments that transports you.
The green mango benefits from the same treatment. As an unripe mango it exhibits many of the same delicious flavors as the ripe mangos we know and love but with a snappy tartness and crunchy bite. Depending on the variety they can be quite sour, sweet or nutty and their flavor can sometimes be described as piney and fresh. In India and Southeast Asia the green mango often finds itself into curries, salads and pickles but the Nam Doc Mai and Pim Seng Mun varieties are just too delicious to not eat raw.
As unusual as it sounds, salt can amplify the flavor of fruit and draw its sweet liquid to the surface, and peppercorns are actually tiny fruit - so this is a fun twist on a fruit salad.
There are of course many ways to cut a mango but for this recipe cutting them into little matchsticks, julienne strips, makes for a crunchy and hearty salad. The matchsticks highlight the sought-after firm flesh and crunchy texture, but if you are short on time, cutting it into little cubes will work just as well.
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