Alfred Prasad's Mango Salad
By Great British Chefs
Published on 13 April 2022
This light tropical salad is ideal for preparing in summer months, when mangoes are in season and their sweet, mellow taste can shine. The dressing is simple to put together and would work with many other salads.Time and servings
25 minsTotal time
4Servings
25 minsPrep time
Ingredients
- 25 g of coconut, grated
- 2 tbsp of walnuts, roasted and crushed
- 1 tsp of black peppercorns, crushed
- 2 limes, juiced
- 2 mangoes, slightly unripe
- 1 carrot
- 8 cherry tomatoes
- 2 tsp of honey
- 4 tbsp of extra virgin olive oil
Method
Step 1
In a small bowl, mix together the honey, lime juice and olive oil. Set aside.Step 2
For the salad, cut the mangoes and carrot into matchsticks and toss them together in a large salad bowl to mix well. Quarter the cherry tomatoes and drop them into the salad bowl.Step 3
Divide the salad onto 4 serving plates and top with the walnuts and shredded coconut.Step 4
Sprinkle the salad with crushed peppercorns and sea salt to taste. Drizzle with the dressing and serve.