Monday, July 26, 2010
There have been bargain mangoes around lately (2/$1 at Safeway this week!), so I have been buying them to eat for breakfast and to make things like apricot-mango jam (not really a success: it tasted nice but didn't set). I made this salad for Rachael, and it was the only part of dinner she liked--the stripey-pan tofu and oniony bulgar were too healthy for her refined palate. It's based on a salad our friend Mely brought to a church picnic long ago. When I asked her later for the recipe she said she couldn't remember, she'd just made it up: this is my reconstruction.
There are all kinds of methods for cutting up a mango, but whatever method you use, you should be sure to get all of the peel off as it can cause a terrible rash. I have a special mango peeler that gets off a nice, thick layer:
Fil-Am Mango Salad
makes enough for four people, or two with leftovers
a sweetish onion, thinly sliced
2T rice vinegar or lime juice
salt, black pepper
2 under-ripe mangoes, peeled and cut up into biggish pieces
a cucumber, peeled, halved lengthwise, seeded, cut into thickish slices
1 or 2 tomatoes, cored and cut into suitably-sized pieces
a little sugar,if necessary
some lettuce, preferably a crunchy kind like iceberg or romaine, ripped into bite-size pieces
In a big bowl,sprinkle the onion with the vinegar or lime juice, season with salt and pepper, and let soak while you prepare the remaining ingredients. When everything's cut up,lay the lettuce on your serving dish and mix everything else together. Taste for seasoning--it may need a little sugar if the mangoes were really under-ripe. Pile it all on top of the lettuce and serve.