Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 2 Serrano peppers, seeded and finely chopped
- 1 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the diced mangoes, chopped Serrano peppers, thinly sliced red onion, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, honey, salt, and black pepper until well combined.
3. Pour the dressing over the mango mixture and toss gently to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
5. Serve chilled.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 0.5g
Carbohydrates: 31g
Protein: 2g
Fiber: 3g
Sugar: 26g
Sodium: 150mg
Substitutions for ingredients:
- If Serrano peppers are too spicy, you can substitute with jalapeno peppers.
- Red onion can be substituted with white onion or shallots.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced avocado for a creamier texture.
- Add diced cucumber for a refreshing crunch.
- Add cooked shrimp or chicken for a protein boost.
Tips and tricks:
- Make sure to use ripe mangoes for the best flavor.
- Adjust the amount of Serrano peppers to your desired level of spiciness.
- For a sweeter salad, use more honey in the dressing.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This salad is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional cilantro leaves.
Garnishes:
Additional cilantro leaves or sliced jalapenos can be used as garnish.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of rice or quinoa for a complete meal.
Troubleshooting advice:
If the salad is too spicy, add more honey to the dressing to balance out the heat.
Food safety advice:
Make sure to wash all produce before using. Keep the salad refrigerated until ready to serve.
Food history:
Mangoes are native to Southeast Asia and have been cultivated for over 4,000 years. Serrano peppers are named after the mountainous regions of Mexico where they are grown.
Flavor profiles:
This salad is sweet, spicy, and tangy.
Serving suggestions:
Serve as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
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Taste: Tangy, Sweet, Spicy, Refreshing