Mango salad

This Indian mango salad recipe from Alfred Prasad is ideal for the summer months, when mangoes are in season and their sweet, mellow flavour is best appreciated. If you are unable to find fresh coconut to grate, you may also use unsweetened desiccated coconut for the recipe. The dressing is simple to put together, and would be a great partner to other salads or a simple grilled fish.

First published in 2015
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Ingredients

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Imperial

Mango salad

Dressing

  • 2 tsp honey
  • 2 limes, juiced
  • 4 tbsp of extra virgin olive oil

Method

1
In a small bowl, mix together the honey, lime juice and olive oil. Set aside
  • 2 tsp honey
  • 2 limes
  • 4 tbsp of extra virgin olive oil
2
For the salad, cut the mangoes and carrot into matchsticks and toss together in a large salad bowl to mix well. Quarter the cherry tomatoes and drop them into the salad bowl
3
Divide the salad between 4 serving plates and top with the walnuts, salad cress and shredded coconut
4
Sprinkle the salad with crushed peppercorns and sea salt to taste. Drizzle with the dressing and serve
First published in 2015
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Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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