Ingredients with Measurements:
- 1 cup of diced mango
- 1/2 cup of diced red onion
- 1/4 cup of chopped cilantro
- 1/4 cup of sotol
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the diced mango, red onion, and chopped cilantro.
2. In a separate bowl, whisk together the sotol, honey, lime juice, salt, and black pepper until well combined.
3. Pour the dressing over the mango mixture and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 80
- Total fat: 0.5g
- Total carbohydrates: 19g
- Protein: 1g
Substitutions for ingredients:
- If you can't find sotol, you can substitute tequila or mezcal.
Variations:
- Add diced avocado for a creamier texture.
- Substitute diced pineapple for the mango.
- Add diced jalapeno for a spicy kick.
Tips and tricks:
- Make sure to use ripe mangoes for the best flavor.
- If you prefer a sweeter salad, add more honey to the dressing.
- If you're not a fan of cilantro, you can substitute parsley or basil.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a clear glass bowl to show off the vibrant colors.
Garnishes:
- Garnish with additional cilantro leaves or lime wedges.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of rice or quinoa.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
Food safety advice:
- Make sure to wash your hands and all produce before preparing the salad.
Food history:
- Sotol is a distilled spirit made from the Desert Spoon plant, which is native to northern Mexico and southwestern United States.
Flavor profiles:
- This salad is sweet and tangy with a hint of smokiness from the sotol.
Serving suggestions:
- Serve as a light lunch or as a side dish for a summer barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Tangy, Sweet, Spicy, Refreshing