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.
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.