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
In This Recipe
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
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!