In the spring, when mango season comes around, we love to indulge ourselves with a box of fresh tropical fruit. Mango is not exactly local so we try to limit our consumption but hell, nobody’s perfect. Around here we like the honey mango (Formerly Ataulfo mango. Who knew?). These tend to be a little smaller and sweeter than your typical mango. They are a lovely golden colour and they are great in Indian dishes, salsas and of course salads. You can explore the various types of mango here. This fresh springtime mango salad is the perfect spring dish to take to the season’s first BBQ. The combination of sweet mango and lime is so fresh tasting that you might want to double the recipe.
Fresh, Springtime Mango Salad
Course: Lunch, Dinner, SidesCuisine: vegan, vegetarian, gluten freeDifficulty: easy6
servings20
minutes20
minutesIngredients
- For the Salad
3 ripe mangos, peeled, pitted and sliced into bite sized strips/pieces
1 bell pepper, sliced, red is nice for contrast
1/2 a small red onion, thinly sliced.
1/4 cup of fresh basil, chopped
1/4 cup of cilantro, chopped
4 cups of baby spinach
- For the Dressing
1/4 cup of fresh lime juice
Zest of 1 lime
2 tsp of maple syrup
1/4 tsp of salt
Fresh black pepper to taste
1/4 tsp of red pepper flakes
1 Tbsp of olive oil
Directions
- In a large salad bowl combine the mango, bell pepper, onion, basil, cilantro and spinach.
- In a small bowl, whisk together the lime juice, zest, maple syrup, salt, pepper, red pepper flakes and oil.
- To serve pour the dressing over the salad and toss well.