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
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
Slice the mango thinly and then julienne. Gnaw on the stone like a baby with a bone. If you're Nigerian.
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.
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