Which mangoes do you prefer? Yellow Ataulfo mangoes from the Philippines or red Tommy Atkins?
I don’t know about you but when I see fresh, ripe, juicy mangoes in store I tend to gravitate towards the yellow Ataulfo mangoes (from the Philippines) because they are reliably juicier and sweeter (in my opinion) than the larger (and also undeniably delicious) red Tommy Atkins variety. Regardless of choice make sure the mangoes you buy are ripe in that they yield to a bit of pressure when giving a gentle squeeze or else biting into one will cause you to pucker.. and your recipe won’t come out quite the way you’d planned.
Mangoes are definitely a favourite around here and when they are not in season we prefer to buy them frozen when they are picked and packaged when sweet and ripe as opposed to ‘ripening’ while in store. We use them in chutney, ice cream, salad, wraps, smoothies and in this sweet, salty, spicy, sour, savoury, and delicious side salad!! (I only recommend using fresh mangoes for this recipe:)
This flavourful side salad only takes a few minutes to whip up. If you’re not eating it right away, wait and add the cashews shortly before serving to preserve their crunch.
Make your dressing in a separate small bowl by mixing the lime juice, agave, sambal olek and salt. Add your diced mangoes, finely chopped mint and cashews to a larger bowl. Add the dressing over top and mix well to combine.
Serve at room temperature or chilled. Enjoy!
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- ¼ cup freshly squeezed lime juice
- 1 tbsp agave syrup
- 1 tsp sambal olek
- ¾ tsp salt
- 2 tbsp of finely chopped fresh mint leaves
- 4 Philippine mangoes
- ⅓ cup roasted cashews
- Make your dressing in a separate small bowl by mixing the lime juice, agave, sambal olek and salt.
- Add your diced mangoes, finely chopped mint and cashews to a larger bowl.
- Add the dressing over top and mix well to combine.
- Serve at room temperature or chilled.
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