Mango Avocado Salad →

If you like mangoes and avocado, you should try this colorful, quick, and easy salad. Creamy avocado and delicate silky smooth, sweet Honey mango combined with piquant Peppadew peppers, red onion, and cilantro dressed with a mixture of lime juice and olive oil. So easy, so good! I highly recommend using yellow Ataulfo mangoes (also called Honey mangoes) and Hass avocados if you can find them. Enjoy!

Mango Avocado Salad
Serves 2

Photo: c. foodblogchef 2022

INGREDIENTS

• 1 ripe mango (I like Ataulfo or Honey Mango)

• 1 ripe Hass avocado

• 3-4 bottled Peppadew peppers- chopped

• juice from ½ lime

• 2 tablespoons olive oil

• 1-2 tablespoons finely chopped red onion

• 1 tablespoon finely chopped cilantro

• two small handfuls of baby arugula or your choice of salad greens

• 1/4-1/2 teaspoon sea salt

• ground black pepper (optional)

PREPARATION

Photo: c. foodblogchef 2022

1. Peel and dice the avocado and mango into ½ inch pieces and add to a non-reactive bowl.

2. Add the chopped onion and Peppadew peppers, cilantro, lime juice, olive oil, and salt, and mix the ingredients gently. Taste and adjust flavors to your preference.

3. Cover and refrigerate for at least a half-hour to allow the flavors to meld.

4. Arrange the baby arugula on salad plates and top with the mango-avocado mixture. Sprinkle with freshly ground black pepper. (optional)

Serve as a side salad, or as part of a main course with your choice of protein. This salad is delicious served with Chile Crusted Rib Eye Steak.

Pineapple Mango Salsa →

Photo: c. foodblogchef 2019
Copy and paste recipe to print.

PINEAPPLE-MANGO-SALSA
Yield about 2 1/2 cups

Ingredients:
1 cup peeled diced ripe mango
1 cup diced pineapple
1/2 cup diced sweet red pepper, or cubanelle pepper
3 tablespoons finely chopped red onion
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
1/2 jalapeno pepper finely chopped

Preparation:
Combine all the ingredients and refrigerate at least an hour for flavors to meld.

 Pineapple-Mango Salsa

When visiting family in San Antonio over the holidays, we couldn’t find cranberries to go with our holiday Turkey, so I decided to let the rich Mexican culinary tradition of Texas inspire me. Instead of my traditional cranberry relish, I came up with this colorful Pineapple-Mango Salsa using readily available ingredients from the local supermarket. I chose to use ripe yellow Ataulfo (Honey) mangoes because the larger more common red/orange Haden mangoes were not ripe. If you don’t want to buy and clean a whole pineapple, look for fresh, cleaned and cored pineapples in the refrigerated fruit section of your supermarket. The sweet-tart, savory taste and crunchy texture with a hint of heat from the jalapeño in the salsa complement rich poultry dishes like roast turkey, or barbecued chicken, pork, or as a side to roast or seared duck. If you don’t like cilantro, fresh mint would be a suitable substitute. Lesson learned: “When cooking in Texas, remember the Alamo and be open to cooking as the Mexicans do.”

Mango and Tomato Salad

I had some grape tomatoes and mango that had to be eaten, so I did some research. Tomatoes and mango, who knew?! It turns out tomato and mango salad with lime and fish sauce is a traditional Filipino side dish and numerous western chefs have already paired the two fruits in multiple recipes. After researching multiple recipes this is what I came up with. Juicy, sweet-and-tart, savory, and if you add feta, with a touch of creamy-saltiness, this colorful surprisingly satisfying and refreshing side dish for summer grilled dishes or seafood is also the perfect side-dish for Pan Seared Steak with Mushroom Risotto. My beta-tasters were skeptical at first but then came back for seconds! Enjoy!

Serves 4
Ingredients:

• 1 cup fresh diced mango

• 1 cup grape tomatoes halved

• 1/8 cup, finely chopped red onion

• 1 tablespoon cubanelle pepper (or 1 teaspoon of jalapeño if you want heat)

• 8 basil leaves

• 1+ tablespoon lime juice (to taste)

• 3 tablespoons olive oil

• 3 tablespoons crumbled feta cheese (optional)

Preparation:

1. Mix the mango, tomatoes, and cubanelle.

2. Mix the lime juice, olive oil, salt, and pepper; pour over the salad and mix gently.

3. Adjust the lime juice to your taste.

4. If using feta, add the crumbled feta.

5. Tear or roughly chop the basil leaves and gently fold them into the salad.

6. Serve immediately.

https://food52.com/recipes/12821-simplified-mango-and-tomato-salad

https://www.manilaspoon.com/2020/05/ensaladang-mangga-filipino-mango-salad.html