During those heady days of university when culinary school wasn't a glimmer in my eye, where life was but one hangout after another, a friend made me this mango salad. Mangoes were very exotic at the time, as were many foods that weren't a part of my 1990s suburban landscape (pad thai? sushi!, avocados!). The sharpness of the red onion, spiciness of the jalapeno, and brightness of the cilantro work so well with super sweet mango. This salad is a crowd pleaser, perfect for potlucks, lunch-boxes or on top of carnitas.
2 mangoes, alphonso or ataulfo, peeled and julienned
1/2 medium red onion, julienned
1 red pepper, seeded and julienned
1/2 jalapeno, diced, use more depending on heat-level desired
cilantro, 1/4 bunch or handful, rough chopped
mint, 3 sprigs, rough chopped
1 tsp fish sauce - not essential, but adds a nice flavour
1/4 cup cashews, rough chopped (not shown in picture!)
salt & pepper, to taste
Combine everything but cashews and a 1/2 the herbs in a bowl. Garnish with cashews, cilantro and mint. Keeps well overnight in the fridge.
breakfast: pastured ham steak, pineapple, coffee, coconut milk lunch: mango salad, leftover carnitas in a lettuce wrap, guacamole, blood orange pu'erh teaPop! dinner: spaghetti squash, grass-fed beef and tomato basil ragu