Wednesday, June 06, 2007

Mango Cilantro Salad

I've had this salad several times at the nearby food court. I love mangos, such a rich luscious fruit that gives an exotic bang to any dish. To use it in a main course makes absolute sense. Here's my version.

You'll need:
-Two ripe mangos - Pitted, peeled and flesh cubed. You can do this by cutting into the mango from it's stem along the height, following the hard pit. Then score into even sized cubes into a checker shape, use a spoon to scoop out the flesh.
-1 bunch cilantro, washed, stems removed and coarsely chopped
-1 red bell pepper, pitted and cut into 1 inch squares (roughly)
-2 pink tomatoes, cubed into 1 inch squares (roughtly)
-1 small green onion, sliced thinly
-juice of 2 limes
-Olive oil to taste
-salt and pepper to taste.

Combine all the ingredients in a bowl and serve immediately. The cilantro is very volatile and will loose it's flavor, becoming grassy if left to sit too long.