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Ensalada de Mango (Spicy Mango Salad)

Vinaigrette

  • Zest of 1 lime
  • Juice of 3 limes (about 1/4 cup)
  • 1 large shallot, minced
  • 1/2 cup extra virgin olive oil
  • About 1/2 teaspoon kosher salt
  • 1/8 head red cabbage, finely shredded
  • 3/4 pound jicama, peeled & cut in 1/4 by 2-inch matchsticks
  • 1 jalapeno chile, with seeds, stemmed and chopped
  • 1/2 red onion, minced (about 1/2 cup)
  • mangos, peeled, pitted, and cut into 3/4 inch cubes
  • 1 bunch cilantro, stemmed and chopped
  • Kosher salt
 

METHOD

To prepare vinaigrette, combine the lime zest, lime juice, and shallot in a small bowl.  Gradually whisk in the olive oil to make an emulsion and season with a bit of salt.

Combine the cabbage, jicama, jalapeno, onion, mangos, and cilantro in a bowl.  Add about half the vinaigrette and toss well, gradually adjusting the seasoning and amount of vinaigrette without causing the sauce to pool.  Serve immediately.

Serves: 4 to 6

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Recipe reprinted with permission from Doña Tomás, © 2006,Thomas Schnetz and Dona Savitsky, published by Ten Speed Press click for book review

recipe from www.inmamaskitchen.com

more mexican recipes     mexican food and cooking

This Mexican recipe for mango salad "is the perfect accompaniment for spicy grilled meats and fish. The mangos' sweetness balances the heat of the chiles and the firm flesh provides a nice texture contrast to the crisp cabbage and jicama."  From Doña Tomás

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