Mango salad
Item 1 of 1
This Indian mango salad recipe from Alfred Prasad is ideal for the summer months, when mangoes are in season and their sweet, mellow flavour is best appreciated. If you are unable to find fresh coconut to grate, you may also use unsweetened desiccated coconut for the recipe. The dressing is simple to put together, and would be a great partner to other salads or a simple grilled fish.
First published in 2015
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Ingredients
Metric
Imperial
Mango salad
- 2 mangoes, slightly unripe
- 1 carrot
- 8 cherry tomatoes
- 1 punnet of salad cress
- 25g of coconut, grated
- 2 tbsp of walnuts, roasted and crushed
- 1 tsp black peppercorns, crushed
- sea salt
SAVE RECIPE
Method
2
For the salad, cut the mangoes and carrot into matchsticks and toss together in a large salad bowl to mix well. Quarter the cherry tomatoes and drop them into the salad bowl
3
Divide the salad between 4 serving plates and top with the walnuts, salad cress and shredded coconut
- 1 punnet of salad cress
- 25g of coconut
- 2 tbsp of walnuts
4
Sprinkle the salad with crushed peppercorns and sea salt to taste. Drizzle with the dressing and serve
- sea salt
- 1 tsp black peppercorns, crushed
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