Admittedly, I am not the biggest fruit person in the universe. However, we live near a really great fruit and vegetable market that somehow manages to get the absolute best mangos ever. Best of all, they've already been peeled and sliced and they're super cheap!
This salad requires a ripe mango and just a few other ingredients. It would work perfectly for most fish, such as halibut, swordfish, or salmon! Personally, I prefer it with a flaky white fish.
Serves: 4, as a small salad
Skill Level: Easy
Time to Make: 10 minutes
1 large, ripe mango
1/4 of a red onion
1 serrano pepper
1 tablespoon fresh cilantro
Drizzle of extra virgin olive oil (about 2 teaspoons)
Salt and pepper to taste
Prep Ingredients: Peel the mango and remove the pit. Cut into cubes. Halve the onion and slice into paper thin half-moons. Mince the serrano pepper. Mince the cilantro. Juice the lime.
Make the Salad: In a medium bowl, combine the sliced onion, minced serrano pepper, cilantro, lime juice, and extra virgin olive oil and toss. Add the mango and gently toss to coat. Season with salt and pepper and chill until read to serve.
To Serve: Spoon over your favorite fish or pork entrée (like this Halibut with Warm Fregola and Mango Salad) and enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!