Mango Salad

Name: Mango Salad
Ingredients: 1 lime; 1 tablespoon balsamic vinegar (15 mL); 1 tablespoon granulated sugar (15 mL); 12 teaspoon hot red chili pepper flakes (, 2 mL); 2 large ripe mangoes; 2 red peppers; 12 small red onion; 12 cup coarsely chopped of fresh mint (, 125 mL); 12 cup coarsely chopped coriander leaves (, 125 mL); salt (optional)

10 ingredients

9 steps

Ingredients

1 lime
1 tablespoon balsamic vinegar (15 mL)
1 tablespoon granulated sugar (15 mL)
12 teaspoon hot red chili pepper flakes (, 2 mL)
2 large ripe mangoes
2 red peppers
12 small red onion
12 cup coarsely chopped of fresh mint (, 125 mL)
12 cup coarsely chopped coriander leaves (, 125 mL)
salt (optional)

Directions

1

Squeeze juice from lime and place 2 tablespoons (30 mL) in a large bowl.
2

Stir in balsamic vinegar, sugar and chili flakes until sugar is dissolved.
3

Peel mangoes, slice pulp from pit, then cut into julienne strips.
4

Slice peppers into similar size julienne strips.
5

Combine mangoes and peppers in a bowl.
6

Chop onion fine and add along with mint and coriander.
7

Taste and add more lime juice or a little salt, if you like.
8

Salad is best if it stands at room temperature for 1 hour.
9

Salad can be refrigerated for up to 1 day but mint will darken, so add it just before serving.