I’m just a teeny bit mortified about this post. You know I’m all about local, seasonal, and organic. And this month, the produce here at the farms is ah-mazing! This week, I should be giving you a recipe for something with apples, peaches, tomatoes, sweet potatoes, corn, zucchini, or eggplant! But no! I had such a craving for this incredible salad (I’ve been making it weekly all summer), I decided had simply had to share it. Now. So, please accept my apologies. And I will accept your gratitude. ‘Cause you’re gonna love it just as much as I do!
The original version of this Thai-inspired mango salad was one I created in June, when Bob and I were on Kauai for our 30th anniversary. I got the fruit at the farm market there, so it WAS local, organic, and seasonal!!! Ha! I think I made it three times that week. There’s something about the combination of spicy, sweet, sour, and salty that is addicting. And the textures are wonderful! And I’m telling you, this goes with just about everything!!!
In Hawaii, I paired it with a piece of seared ahi tuna, served “black and blue,” (almost raw) and later in the week, next to some crispy pork belly. Over the course of the summer, I’ve served it with salmon, chicken, and grilled pork tenderloin. Tonight, I made a turkey larb to go with this batch. If you’re going meatless, it is terrific with glazed tofu.
Spicy Mango Salad
I’ve made this with very unripe mangoes, which is traditional. But occasionally, my mangoes have ripened a bit more than I planned, and that’s wonderful, too. I’ve also added peaches, and the combo is delicious!
1 large mango (preferably very firm), organic, if possible
1 medium cucumber (I like kirbys, but any cuke is fine)
1 tbs. mirin
1 tbs. honey (or more if the mango is really sour)
juice of ½ large lime
sriracha or minced hot chili, to taste
green part of one scallion, sliced thinly
minced cilantro, to taste
minced basil, to taste
peanuts for garnish, optional
additional optional garnishes: mint, extra scallion, cilantro, basil, chilis, or hot sauce, lime.
The best way to peel unripe mango is with a vegetable peeler. Make sure you remove all the skin, then slice the mango flesh in long, thin strips with a very sharp knife. Place mango slices in a bowl.
Slice the cucumber lengthwise and remove the seeds. Use the peeler to make cucumber ribbons. Add to the bowl. Add the remaining ingredients, toss, taste, and adjust flavors to your liking. Sprinkle with peanuts, if you like. Serve immediately or refrigerate for up to a day.
Find this gorgeous, versatile, stoneware serving bowl on Etsy!
Love the flavors in this salads and the way you cut the cucumbers and mango. Beautiful! 🙂
Thank you, Ronit!
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The pictures are sensational, mouthwatering, festive. Love them.
Sounds really yummy. Your photos are beautiful and make this look extra appealing!!! Love the pottery as well!
Thank you, Lauta, I love yours, too!
Thank you, Gretchen! 💟💟💟