Mango salad - the best recipes. How to properly and tasty cooked salad with mango

Mango salad - the best recipes. How to properly and tasty cooked salad with mango

The appetizing orange or yellow flesh, the sweet taste and the interesting structure of the exotic mango fruit conquered modern chefs. This Indian fruit has already firmly entered our life not only as an interesting and tasty fruit, but also as an ingredient for exotic salads, interesting cake creams, tasty puddings ... And you know that mango helps stimulate the brain and strengthen the muscles of the heart. In his homeland, in India, mango is used in home medicine.

As they mature, carbohydrates such as glucose, maltose and sucrose are born from a large amount of starch in the fruit. In addition, mango is a source of pectin. Ripe mango fruits are successfully included in the diet menu.

You and I also decided to make salads, the main ingredient of which will be the ripe mangoes.

Recipe 1. Mango Salad

Ingredients Required:

- rice noodles - 120 g;

- peeled shrimp - 500 g;

- mango - 500 g;

- green European basil - leaves;

- leek - 3 pcs .;

- Jalapeno pepper - 1 tsp;

- rice vinegar - 70 ml;

- salt and sugar.


Put a pot of water on the stove and bring it to a boil. Immediately send rice noodles into it and we will soak it for exactly 8 minutes. Then fold to a sieve or colander and rinse under running water like regular noodles.

During the time when we have soaked noodles, we will have time to put shrimps in a bowl, chop leeks, cut mangoes into cubes, add green basil leaves to your taste and chopped jalapenos.

Separately, we mix sugar, salt and vinegar in dishes. We will interfere until the salt dissolves completely. Half of the prepared sauce, we pour rice noodles, and the second half of the sauce salad with mango and shrimp.

Serve this salad in a portion salad. At the bottom of the salad bowl put the noodles, and on top of her salad with mango and shrimp.

Decorate the salad to your liking and taste.

Recipe 2. Mango Salad

Ingredients Required:

- mango - 350 g;

- chicken liver - 250 g;

- Dijon mustard - 3 tbsp. l .;

- natural liquid honey - 2 tablespoons l .;

- pepper and salt


Fresh and ripe mango fruits are finely peeled, remove the bone, and cut the soft and juicy part of the mango into cubes. Fresh leaves of lettuce, wash and scroll in drying. Put them neatly on a wide plate, and on top of the leaves - sliced ​​mango cubes.

Prepare for the salad dressing: To do this, we need to pour Dijon mustard into a bowl and whisk it. Then, pour olive oil in a trickle without stopping to beat. Now we immediately add liquid honey and ordinary mustard to our taste to the dressing. Stir well and dress the salad.

Vegetable oil is poured into the pan and put on the stove - let it heat up. We'll wash the chicken livers themselves, remove the green veins, if there are any, and dry the liver. If you come across a large liver, you can cut it. Send the liver to the pan, quickly fry until golden brown. We pepper, salt and remove from heat. Cooked liver spread on top of the salad and pour the cooked dressing.

This salad looks beautiful when serving in portions.

Recipe 3. Mango Salad

Ingredients Required:

- Iceberg salad - a bunch;

- Pineapple - 200 g;

- mango - 1 pc .;

- Cherry tomatoes - 200 g;

- cucumbers - 2 pcs .;

- Bulgarian pepper - 1 red;

- roasted sesame seeds - 2 tbsp. l .;

- olive oil.


Gently rinse all ingredients in cool water and dry. Peel the skin of the mango fruit and cucumbers. Cut them into cubes. Pineapple also cut into cubes. Pepper paprika peeled, and cut into small cubes. Cherry tomatoes are cut into 4 parts, and then another half. Grind a bunch of lettuce Iceberg. Put all the ingredients in one bowl, mix and fill with Thai plum sauce. Put a ring on a portion plate and place the prepared salad in it. Good tamp and let stand in a cool place for 1 hour. Then gently remove the ring shape, decorate the salad with roasted sesame seeds, a leaf of fresh mint and serve the portion to the table.

Recipe 4. Mango Salad

Ingredients Required:

- mango - 1 pc .;

- Avocado - 1 pc .;

- Asparagus - 120 g;

- Squid rings - 150 g;

- Dijon mustard - 2 tsp;

- lemon juice - 2 tbsp. l .;

- olive oil - 5 tsp;

- Vinegar - 1 tsp;

- light soy sauce - 1 tsp;

- sesame oil - 0.5 tsp;

- ground red pepper, sugar - on a pinch; roasted pine nuts - to taste.


We wash the prepared squid and remove the outer film. Boil the water, put a bay leaf, peppercorns and some greens into it. Boil the broth for 5 minutes, then dip squids into it. We continue to cook for 2 minutes, and remove from the stove. Cover the pan with a saucepan and let the squid cool down with the broth.

Wash the asparagus and cut it into 4 parts. Boil the asparagus in salted water until done, then fold it on a sieve and rinse under running water.

Peel the mango and avocado. Cut in half and remove the bones. Cut the mangoes into beautiful cubes, and choose the avocado pulp with a coffee spoon with beautiful pieces.

Cooking salad dressing. Mix Dijon mustard, lemon juice, white vinegar, olive oil and soy sauce. Mix everything well and add sugar to the dressing. Stir vigorously until sugar dissolves. At the end, add sesame oil and mix.

All the ingredients are mixed in a bowl, pour dressing and mix with two forks from the bottom up.

Sprinkle the salad with roasted pine nuts on top.

Recipe 5. Mango Salad

Ingredients Required:

- mango - 1 pc .;

- Avocado - 1 pc .;

- slightly salted trout - 200 g;

- grainy mustard - 3 tbsp. l .;

- lettuce leaves - 300 g;

- lemon juice - 2 tsp;

- Olive oil - 4 tbsp.


Clean the mango and avocado, remove the bone and cut them into thin slices. Salted trout cut into small pieces. Send the pieces in a bowl, add salad leaves to them (it is better to take the salad mix) and mix. Cooking for a delicious salad dressing. Mix olive oil, Dijon mustard and lemon or lime juice. Mix thoroughly with a whisk until we have a homogeneous mass. Dress up salad, salt and pepper to taste and mix gently.

Recipe 6. Mango Salad

Ingredients Required:

- mango - 1 pc .;

- lettuce leaves - 125 g;

- Cherry - 12 pcs .;

- Parmesan - 20 g;

- Camembert - 50 g;

- pine nuts - 2 tbsp. l .;

- Fresh mint - 2 stalk;

- lemon juice - 2 tsp;

- olive oil - 4 tsp;

- honey - 1 tsp;

- pepper and salt


Clean the mango, remove the bone and cut it into neat slices. Wash lettuce leaves, and dry them. We distribute the leaves on plates, on top - slices of mango and cut into 2 halves of cherry tomato.

Camembert cheese cut into small pieces and send to salads. Parmesan is recommended to cut potato peeler and distribute the air on top of the salads. Sprinkle with pine nuts and mint leaves.

Cooking refueling. Mix olive oil, honey, lemon juice. We pepper and salt the dressing and sprinkle the salad with it.

Mango salad - secrets and tips from the best chefs

- For salads, pick only ripe and juicy mangoes.

- Before sending to cook asparagus for salad, remove the hard skin from it, cut off the ends and lower it in an upright position. If you have green asparagus, then it is enough to cook for 5 minutes, white asparagus cooks longer - 15-17 minutes.

Comments (0)
Popular articles