Today’s recipe is brought to you by the fruit “mango”. I’ve been eating so many of them lately that in the [thankfully untrue] words of any adult to a child, I’m “going to turn into one”! I’ve used a Honey Gold mango in this recipe – they’re man-sized mangoes. If for some reason you can’t find these, use 3-4 smaller mangoes.
I’m normally one of those freakishly organised people that makes meal plans for the week – then I write out my shopping list according to what store & aisle I need to visit to buy the ingredients I need. I’m not kidding. Yes, it’s a bit over the top for most people, but it works for me. This routine has fallen by the wayside over the past few months, as I’ve lacked time and energy and decided to let loose in the kitchen with whatever I can find. At first, this was pretty scary – it still is sometimes. But for the most part it’s liberating and my diet it seeing a lot more variety than before. My bank account, on the other hand, is not quite so impressed.
These “fruity noodles” were a high risk experiment that went right. Really right. Mr. AA ate seconds. If that’s not a seal of approval, then I don’t know what is!
This recipe is a favourite in our house. When served on some sweet coconut rice, it’s a perfectly refreshing, tropical dinner on a hot summer night. Best of all, it’s quick & easy to make!
Honey gold mangoes are in season at the moment; not only does this mean they’re abundant – they’re also cheap! These giant beauties were 2 for $4 last week and I may or may not have picked up an entire box of them.
Serves 4 as a side dish
1 Honey Gold Mango
2 Firm Yellow Nectarines*
1 Haas Avocado
Juice from 1 Lime
1/4 C Fresh Coriander, roughly chopped
1 Small Red Chili, finely diced (optional)
1 t Sesame Seeds
1 T Pine Nuts
S+P to taste (optional)
- Roughly dice the mango, nectarines, avocado & tomato. Place in a bowl and toss with the lime juice & coriander (& chili, salt & pepper if that’s how you dig it).
- In a dry skillet on high heat, lightly toast the sesame seeds & pine nuts. I recommend putting the sesame seeds in first and the pine nuts 10-20 seconds later. Toss constantly until lightly browned and serve on top of the salad. Watch these carefully – you don’t want them to burn.
That’s seriously all there is to it! YOU’RE WELCOME.
*The crunch of particularly hard nectarines will work in your favour in this recipe, lending a crisp and varied texture to the salad along with the toasted sesame seeds & pine nuts. It’s much more exciting than a sloppy ol’ standard mango salsa, believe me!
For a raw version, simply skip toasting the sesame seeds & pine nuts.
I realise that the salt & pepper might be a little too weird for some of you, but for those of you that are adventurous, I strongly recommend it!
Disclosure statement: Piñata Farms supplied me with some free mangoes for recipe development.