Mango season seems to be coming to an end so why not celebrate this gorgeous juicy fruit with a crispy, crunchy, fragrant and full of flavour, extremely low-fat (under 100 kcals per portion) Thai-style salad?
Also, did you know that…
“The English word “mango” (plural “mangoes” or “mangos”) originated from the Malayalam word māṅṅa via Portuguese (also manga) during spice trade with Kerala in 1498. When mangoes were first imported to the American colonies in the 17th century, they had to be pickled because of lack of refrigeration. Other fruits were also pickled and came to be called “mangoes”, especially bell peppers, and by the 18th century, the word “mango” became a verb meaning “to pickle”*
*citation from Wikipedia
- 1 slightly under ripe mango, cut into pieces
- 5 romaine or cos lettuce leaves, torn into pieces
- handful of chard leaves, washed
- 100gr / 1 cup beansprouts
- handful of fresh coriander leaves, chopped
- 25 g / 4 tbsp. of unsalted pistachios
- 2 tbsp. light soy sauce or tamari (from gluten-free option)
- 1 tsp of any natural sweetner (I used mapple syrup)
- 1 shallot, very thinly sliced
- 1 garlic clove, very finely chopped
- 1 tbsp. of fresh mint, chopped
- To make the dressing, mix the lime juice, soy sauce and sugar together in a bowl, then stir in the shallot, garlic and mint.
- Peel the mango and cut it into small pieces.
- Place the salad greens and beansprouts in a serving bowl. Gently toss together. Spoon the dressing over the salad and scatter with the pistachios and more coriander.
- Optional: to give this salad a spicier kick add 1 red bird´s eye chilli, very finely sliced.