I’ve just returned from 3.5 glorious, sunshine filled weeks in Australia and have come back to London dreaming of some of the summery salads I ate.
For my Aussie readers, you probably already have your own version of this salad, and if not, well it’s a brilliantly easy addition to loads of summer dishes.
I’ve added two versions of this Mango Salad , as the first is one that as long as I can remember has been served up at every family ‘do. The second is a version that my very good friend Natasa made for me and is equally delicious.
When we were growing up, family events were held every 3 or 4 months, to celebrate an accumulation of Birthdays, or other life events, such as a graduation. My mother, my Granny & my Aunts used take it in turns to cook different parts of a feast, each family contributing more or less according to a complicated yet fair equation of who had the most time vs where the where the family event was being held, who liked cooking what & who had minions (ie us children) of age to help out.
As we grew older & my brothers, cousin’s & I flew the nest and went further & further afield, the big family get togethers have become years apart, but the recipes and fond memories remain, perhaps to be pulled out at a smaller gathering of cousins, or, as happened this Christmas when I returned to my Aussie home to introduce my partner (The Gardener) to the delights of a sunny Christmas and all the good food that we enjoyed and loved so well when growing up.
After my family Christmas in Brisbane, we headed to Sydney to stay with one of my very dearest friends, Natasa. Her variation on this salad is more Asian, with the addition of mild red onion and sesame oil.
Whichever way you make it, this mango salad is full of sunshine, with a chilli hit that is moreish. Make it with lush ripe mangoes and serve alongside a BBQ, as part of a feast or with a selection of cold bits and pieces. The best bit? This is probably the easiest salad you can make. I’m not hundred percent sure it can even be called a recipe.
But I am 100% sure that it is delicious.
- 3 or 4 mangoes
- 1 mild chilli
- Juice of one or two limes
- small bunch coriander, leaves only
- 1/2 Finely sliced red onion
- A few drops of Sesame oil
- Peel & slice the mangoes. The juicy pips are the cooks treat
- De-seed the chilli and finely chop
- Mix in the coriander leaves and lime juice (and red onion & sesame oil if using)
- Sit to marinate in the fridge for a few hours and serve.
- This salad keeps well in the fridge for a few days.