Green Mango Salad With Meat Recipes

MANGO SALAD

Steps:

• Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
• Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

EASY GREEN MANGO SALAD

Steps:

• In a large bowl, whisk together lime juice, fish sauce, and sugar until sugar dissolves. Add mangoes, scallions, cilantro, and mint and toss to coat. Taste and adjust seasoning with additional lime juice, fish sauce, and sugar as desired. Top with chopped peanuts and red-pepper flakes.

GREEN SALAD WITH MANGO AND AVOCADO

Steps:

• Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.

GREEN MANGO SALAD WITH PRAWNS

Steps:

• Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.
• Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink - about 2 minutes.
• Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.

GREEN MANGO SALAD WITH MEAT

Steps:

• Toss the mango pieces with the salt and lime juice and set aside. Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic, shallots, and chiles and cook, stirring, until fragrant, about 1 minute.
• Add the meat and pepper to the pan and cook, stirring occasionally, until it loses its pinkness. Stir in the nam pla and sugar and cook for 1 minute more. Drain any excess oil from the pan, then add the beef mixture to the mangoes. Mix well, garnish with the peanuts and cilantro, and serve.
• Substitute 1 small smoked trout, skinned, boned, and broken into 1/2-inch pieces (it will fall apart as you handle it), for the meat. Proceed as directed, cooking the trout only long enough to heat it through.