Ingredients
-
1
-
1
-
1
-
1/2
-
2
-
2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Mango Salad, Source: Chatelaine Magazine Once I could not get fresh mint so I substituted mint sauce for the vinegar, sugar and mint and it worked very well, Delicious Couldn’t get a hold of chili flakes and had to use powder That worked fine Also, I know many people use under ripe mangos for this and it is really good as well , This was a bit HOT! I can`t say if it was my home grown peppers but please do add a bit at a time and taste as you add The sweetness of the sugar and balsamic helped with the heat I did add olive oil, used 1 red pepper and cut the herbs down to half Being this is a mango salad wanted the mango to come through not the herbs!
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Steps
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1
Done
|
Squeeze Juice from Lime and Place 2 Tablespoons (30 M L) in a Large Bowl. |
|
2
Done
|
Stir in Balsamic Vinegar, Sugar and Chili Flakes Until Sugar Is Dissolved. |
|
3
Done
|
Peel Mangoes, Slice Pulp from Pit, Then Cut Into Julienne Strips. |
|
4
Done
|
Slice Peppers Into Similar Size Julienne Strips. |
|
5
Done
|
Combine Mangoes and Peppers in a Bowl. |
|
6
Done
|
Chop Onion Fine and Add Along With Mint and Coriander. |
|
7
Done
|
Taste and Add More Lime Juice or a Little Salt, If You Like. |
|
8
Done
|
Salad Is Best If It Stands at Room Temperature For 1 Hour. |
|
9
Done
|
Salad Can Be Refrigerated For Up to 1 Day but Mint Will Darken, So Add It Just Before Serving. |
