Clove

Spiced Simple Mango Slaw

by:
June 14, 2011
4
1 Ratings
Spiced Simple Mango Slaw
  • Serves 1-2
Author Notes

Honestly, when I win the next food52 contest :-), this will be the 'best thing I've made this year'. Friends, husband, neighbours attest to this. Simple and stunning.

Tasty.....too. - Kitchen Butterfly —Kitchen Butterfly

Test Kitchen Notes

Kitchen Butterfly's Mango Slaw was simply delicious! The yin and yang of the sweet mango and mint, paired with the spicy green chili and garlic, ‘popped’ in your mouth with every bite. This slaw is great on its own or served alongside grilled meats and fish.

Recommendation: The mint and coriander paste makes enough to use two mangos in this recipe. —jvcooks

What You'll Need
Ingredients
  • 1 large just-ripe mango, washed then peeled with a vegetable peeler
  • 50 g fresh coriander leaves, washed and snipped with a pair of scissors
  • 25 g fresh mint leaves, washed and snipped with a pair of scissors
  • 1 - 2 peeled garlic cloves
  • 1 small green chili pepper
  • Salt, to taste
  • Caster sugar, to taste
  • Optional: Sliced/shredded iceberg lettuce
  • Optional: Quartered cherry tomatoes, to garnish
Directions
  1. Slice the mango thinly and then julienne. Gnaw on the stone like a baby with a bone. If you're Nigerian.
  2. Using a mortar and pestle or in a food processor, make a paste of the coriander and mint leaves, garlic cloves, green chilli, salt and sugar. Taste the paste and adjust flavours - it should be sweet, slightly salty with a touch of green heat.
  3. Stir the paste into the mango julienne. Check and adjust seasoning again with more sugar and salt. Refrigerate and serve with meats, or as a salad, piled on top of the shredded lettuce, if using and with a garnish of tomato quarters
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See what other Food52ers are saying.

  • gingerroot
    gingerroot
  • melissav
    melissav
  • Kitchen Butterfly
    Kitchen Butterfly
  • vvvanessa
    vvvanessa
  • Summer of Eggplant
    Summer of Eggplant
Kitchen Butterfly
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

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12 Reviews

gingerroot
gingerroot May 10, 2012
This sounds delightful, KB. We (those who grow up in Hawaii) also gnaw on mango stones.
 
melissav
melissav July 6, 2011
Yeah for this recipe! I've been looking for some new mango recipes and this seems amazing. Our house is literally overflowing with mangos right now. It is mango season in South Florida and almost everyone has a mango tree or knows someone who does. Friends have been dropping off bags of mangos at our house and coworkers are coming in to work with boxes full to leave in the breakrooms. There is only so many smoothies and bowls of mango cubes you can eat before you need to spice it up a little. Definitely giving this a try this week.
 
Kitchen B.
Kitchen B. June 18, 2011
Thanks for your comments.
 
vvvanessa
vvvanessa June 18, 2011
lookin' good, kitchen butterfly!
 
Summer O.
Summer O. June 17, 2011
Yum.
 
susan G.
susan G. June 14, 2011
This looks too good!
 
Sagegreen
Sagegreen June 14, 2011
Loved your salad! And you inspired me to make a new salad, too!
 
Kitchen B.
Kitchen B. June 18, 2011
I love your tomango salad SG!
 
dymnyno
dymnyno June 14, 2011
Yummy! The mangoes are ripe on Maui!
 
Sagegreen
Sagegreen June 14, 2011
Gorgeous! Bright in taste and color! I happen to have all these ingredients, so I am making this tonight.
 
boulangere
boulangere June 14, 2011
Wow. Bright indeed.
 
hardlikearmour
hardlikearmour June 14, 2011
This sounds really tasty - such nice bright flavors.