Mango Salad
his light and refreshing salad features my all-time favorite fruit: mango. The best time to dig into one, in my opinion, is when it’s straddling the line between ripe and raw — when it will allow its sweetness to be coaxed out but it’s still holding onto its waxy bite. A Thai-style lime dressing with pungent fish sauce and spicy chilies is just the thing to draw out the mango’s shy qualities.
Ingredients
For the salad:
- 3 large ripe mangoes (about 2 1/4 pounds total)
- 1 medium red bell pepper
- 1 large shallot (2 1/2 to 3 ounces)
- 1/2 bunch fresh cilantro
For the dressing:
- 1 fresh Thai bird's-eye chile
- 2 medium limes
- 1 tablespoon neutral oil, such as canola
- 2 teaspoons granulated sugar
- 2 teaspoons fish sauce
- Make the salad:
- Cut 3 large ripe mangoes: Cut the flatter sides off each mango. Slice the sides lengthwise by making parallel cuts through the flesh about 1/2-inch apart, stopping when you get to the skin. Use a large spoon to scoop out the slices into a large bowl.
- Prepare the following, adding each to the bowl of mango as you complete it: Trim and thinly slice 1 medium red bell pepper lengthwise. Halve and thinly slice 1 large shallot lengthwise. Pick the leaves from 1/2 bunch fresh cilantro until you have 1/2 cup, then coarsely chop. Gently toss to combine.
- Make the dressing:
- Prepare the following, adding each to the same small bowl as it is completed: Trim and thinly slice 1 fresh Thai chile crosswise. Finely grate the zest of 2 medium limes (about 1 packed teaspoon). Juice the limes until you have 1/4 cup.
- Add 1 tablespoon neutral oil, 2 teaspoons granulated sugar, and 2 teaspoons fish sauce. Whisk until the sugar dissolves. Pour over the fruit and vegetables and gently toss to coat.