I’m so glad that the first salad recipe on my blog will be this one. This is definitely one of my favourite salads! It goes perfectly with grilled/BBQ food, and is even tastier on its own for a light lunch. The combination of flavours and textures is really nice, from the softness and sweetness of the mangoes, to the crunchy and rich tasting cashew nuts. And who knew ginger and mango go so well together?!
The only downside is that the best mangoes are only available in the summer, so you literally have a couple of months to enjoy this salad at its best. My recipe is inspired by Anjum Anand’s grilled paneer and mango salad, but with a number of ingredients purposely omitted and measurements changed, simply because I wanted as much of the mango to come through as possible.
Having lived in Pakistan for a few years now, I’ve become well-acquainted with the different types of mangoes available there… from the Sindhi mangoes to the “langrahs” and the tiny “chaunsas”. The names don’t matter so much; if it’s a Pakistani mango, you can be sure it’s going to taste good (side note: mangoes are the national fruit of Pakistan. Does England have a national fruit?! Must Google that!)
Check out the links at the end for a few other recipes with mangoes in them from some of the blogs I like 🙂
2 mangoes (if you can find Pakistani mangoes, go for those. You won’t regret it)
1/4 of an onion, very thinly sliced
Generous handful of baby spinach leaves, washed
Handful of cashew nuts, toasted
For the dressing:
3 tbsp lemon juice
3 tbsp olive oil
1 tsp caster sugar
1/2 tsp salt (or to taste)
Small piece of fresh ginger, approximately 1 inch long
To make the dressing, whizz everything together in a small blender until completely combined, or is as they say “emulsified” (see photo below):
Next, peel and dice your mangoes into small cubes. Place in a bowl. Add the onion slices and spinach leaves (I like to tear some of the big ones up, but you don’t have to).
If you’re toasting the cashew nuts yourself, simply grab a small pan and throw them in and toast on a low heat till they colour (it won’t take long). Then let them cool before adding to the salad.
Finally, stir in the dressing and serve (best to leave this step till right before eating).
Other delish mango recipes: