My husband, who very willingly goes grocery shopping for me sometimes, quite often gets the quantities wrong and when I asked for one mango recently, I ended up with one boxful – 10 mangoes!! I gave a few to my daughter-in-law and hence this superb recipe appeared.
I didn’t have any red shallots so I used a white onion instead. This deliciously fruity, tangy salad was a lovely side dish to serve along with the chicken I cooked for my Cloud Bap burgers. I had a lovely bowl of roasted chopped cashews but only remembered to sprinkle them on after dishing up the salad (and taking the pictures) ! I also copied my d-in-law and served the salad on a bed of rice noodles. What a combination – absolutely divine.
2 tablespoons vinegar
1 tablespoon agave
2 cloves garlic
1 inch ginger
½ red chilli
2 tablespoons red shallot
1 tablespoon lemon grass
Handful of cashew nuts (dry toasted)
Prepare the dressing by thinly slicing the shallot, lemon grass, ginger, chilli and garlic and add to the fruit in the bowl.
Mix the vinegar, agave and lime juice together and pour over the top of the fruit.
Mix in the coriander and serve with a garnish of toasted cashews.
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.