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Mango Salad
Mango Salad with Fennel and Grapefruit
This fruit salad plate looks colorful, refreshing and compliments well with grilled shrimps. The base of this salad is crunchy green mango slices. We've tried many other fruit & vegetable combination, this is one of the combination which blends the flavor well among the citric refreshing taste with crunchy fennel & mango slices.
Total Time: 20 min
Prep Time: 20 min
Cook Time: 0 min
Yield: 6 to 8 servings
Vinaigrette:
- 1 cup packed of fresh cilantro, coarsely chopped
- 2 Jalapeno chili peppers, seeded & coarsely chopped
- ½ cup extra-virgin olive oil
- ½ teaspoon salt
- 1 tablespoons sugar
- ½ teaspoon freshly ground black pepper
- Juice of ½ a lime (or a whole lemon)
Blend all ingredients above in a food processor or a blender, pulse a few times till the mixture becomes smooth and thick dressing. If your mangoes are a bit sour, add more sugar in the dressing to help mask the sour taste.
The salad:
- 4 extra firm mangoes (the best would be the mangoes just turn ripe but still firm to the touch).
- 1 pumelo (or 2 grapefruits)
- 2 fennel bulbs
- ½ cup of fresh mint leaves
Fennels: trim off the fennel stems; peel off the outer layer if it looks wilted; cut the bulb in half, straight down through the root of the fennel; use the mandolin slicer to shave the fennel into thin slices.
Mangoes: trim the skin off; cut both cheeks of the mango out; use a sharp knife to cut the mango cheeks into 1/8 inches thick slices.
Peel the pumelo (or grapefruits); pull apart the flesh/ the membrane part of each slice.
In a salad bowl, put all the salad ingredients together with mint leaves; gently mix in the dressing right before serving.
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