Sweet and juicy mango salad tossed with lime juice, crispy nuts, crunchy fried onion, and a touch of spice. You can whip up a super-light, revitalizing brunch for the warm weather in no time. {Vegan, Gluten-Free}
Ingredients
1/4cupfresh lime juice
1teaspoonpalm sugar(or regular sugar)
1fresh red chili pepper, sliced (*Footnote 1)
1/4teaspoonsalt(or to taste)
3ripe mangoes, peeled and cut into 1/2-inch dice (*Footnote 2)
1/4cupfresh cilantro leaves, finely chopped
2tablespoonsshallots, fried (or French fried onion)
1/3cuproasted cashew
Instructions
Prepare the dressing by combining the lime juice, palm sugar, chili, and salt in a small bowl. Stir to mix well and set aside.
Combine the mango and cilantro in a large bowl. Pour in the dressing and toss to mix well. If you plan to serve the dish later, you should transfer everything into a sealed container and store it in the fridge, up to 1 day.
Toss in the cashews and fried shallots. Mix well and serve as an appetizer.
Notes
The original recipe calls for 1 finely chopped bird’s-eye chili, which yields a super spicy result. I changed it to a red Fresno chili pepper for a milder taste. You can use a different type of pepper depending on your taste.
I used small yellow mangoes in the recipe. If you use the large red mangoes, reduce the quantity to 2 mangoes.