This appetizing orange or yellowish inside fruit, whose authentic taste and structure of pulp provides a wide field for culinary imagination, won the hearts of many modern chefs. Once considered an exotic Indian fruit, it has firmly entered the current menu as an invaluable ingredient in dishes of various orientations and character. For example, recipes for mango salads, interesting creams for pies, delicious puddings.
Good for health
By the way, scientists have proved that this fruit stimulates the brain and strengthens the heart muscle. And in India, at home, these fruits have long been used in folk medicine. As it ripens from a huge amount of starchy substances in the pulp, a carbohydrate such as glucose, and also maltose, sucrose are generated. In addition, green mangoes are a good source of pectins. Therefore, exotic fruits are successfully included in dietary types of menus. Today we will consider various recipes for mango salads, the main component of which is this fruit. Well, try to cook?
Mango and Chicken Salad
If everything unusual in culinary art interests you vividly, be sure to make this dish. Cooking it is very easy, and in time it will take no more than 15 minutes. Salad with mango and chicken must be supplemented with fresh and crunchy herbs, sweet and sour (in Chinese) sauce, based on lemon juice and honey (or sugar). A few rings of chili peppers will give the sauce a subtle sharpness (but you can manage without pepper). Boil rice for the salad, and you are ready for a great Chinese-style meal, light and tasty.
Tip
For this dish, it is better to take a slightly unripe, green mango, so that pieces of it keep their shape when cut, and the taste of the fruit should be just sweet and sour. And instead of frying the chicken, try baking in the oven or cooking a dish with chicken breast, boiling it (this will be a diet option - for those who are watching a figure).
Ingredients
Mango salad recipes include various ingredients. We need: 250 grams of chicken fillet, a couple of mangoes, a bunch of lettuce leaves, a bunch of cilantro, half lime juice, a spoon of honey, lean oil, chili, spices - to taste. As the last component, you can use a mixture of ground peppers. Instead of cilantro, if it is not available, parsley in the same amount will go well. And instead of lime - lemon.
We just cook
- We bake chicken fillet in a foil on a baking sheet (as an option, boil it or fry it in vegetable oil in a pan. If we use the last of the options, we cut the flesh into medium-sized pieces (one bite), salt and season with a mixture of peppers (a pinch will be enough). in oil on a well-heated frying pan until cooked. To check the fillet for readiness, take out one piece and cut it. Inside the pulp should be light, without blood, and on top - a brown crust. Fry the slices at medium temperature, then the pulp cook evenly, do not dry out. We transfer the finished fillet to the prepared container.
- We cut the mango into 3 parts - in the 1st there will be a bone, in the rest - the flesh. On it we make incisions with a mesh. We press from the peel, as if turning inside out. With a sharp knife, cut the mango into cubes from the peel and send them to the container for making the salad. If the pieces are too large, cut smaller.
How to make dressing sauce
Cooking the sauce to season our salad. Pour vegetable oil into the bowl (preferably olive or sesame or a mixture of them, but if not at hand, sunflower is also suitable). Squeeze the juice out of half a small lemon. Shake well with a whisk. And so that the sauce has an original sweet and sour taste, we add natural honey there (sugar can also be replaced, but it will not be so tasty). We mix and try the ready dressing for our salad, bringing the taste and density to the desired consistency. For the piquancy of the sound, add finely chopped chili to the dressing, just a little bit (first, cut the pod along, peeling the partitions with seeds with a knife, then chop the pepper finely and finely). After cutting the chili, we recommend that you wash your hands thoroughly, as it will bake and may get into your eyes (if this still happened, we wash our eyes in running water).
Final Chord and Serving
- Cilantro leaves and a green salad are washed, and then we shake off excess water or dry it carefully with a towel. We tear lettuce leaves with our hands coarsely, cut cilantro - also larger.
- Put the “pillow” of greens on a serving plate. Then pour a little cooked dressing-sauce, using half the mass. Do not mix, but let the greens settle for several minutes.
- Spread slices of prepared chicken on a layer of greenery, then mango cubes. And all this is watered with a dressing that remains. In this form, you can serve to the table!
With rice noodles and shrimp
We need: a cup (120 grams) of rice noodles, a pound of shrimp, boiled and peeled, a pound of mango peeled, basil leaves, rice vinegar, leek, sugar, salt, jalapeno pepper (you can replace it with another, if not).
- To prepare a salad with mango and shrimp, put on a fire a pan with water and boil.
- Immediately soak rice noodles in boiling water (about seven minutes will be enough). Then we recline it in a colander and rinse it in running water.
- While the noodles are soaked, put the peeled shrimp in the salad bowl (you can whole, but you can cut a little finer), cut the leek.
- There we introduce the mangoes cut into cubes, add the basil to taste, plus chopped jalapenos and mix thoroughly, but carefully.
- In a separate bowl, mix sugar and salt, adding rice vinegar. Dissolve the ingredients until smooth. We pour rice noodles with half of this sauce, use the second half for dressing.
- A delicious mango salad is ready. Serve the dish to the table in portioned salad bowls. And at the bottom we spread the rice noodles, and on top of it - the bulk with shrimp.
Mango and Avocado Salad
This exotic dish is beautiful and delicious at the same time. Crispy lettuce leaves, combined with the sweetness of mango, the light spiciness of onions and the creaminess of the avocado fruit, create a truly wonderful bouquet.
We will need: one mango and avocado, one onion (it is better to take red onions), half lime juice (usually replaced with lemon), green lettuce, a couple of spoons of olive oil, a mixture of peppers and salt - according to personal preference.
- We cut and clean the mango, prepare the pulp in cubes.
- We clean the beam and cut into feathers. If it is too hot, scald with boiling water.
- We clean the avocado and cut it into cubes or slices. So that they do not darken, sprinkle them with a small amount of lemon juice.
- Tear lettuce leaves by hand and put on a salad plate.
- Sprinkle quite generously with onion feathers and lightly with salt and pepper.
- Next up is a layer of mango, followed by a layer of avocado. And again, sprinkle all this with the feathers of red onions.
- Sprinkle, already more generously, with lemon juice, pour with vegetable oil (olive is the most preferable, sesame or a mixture of the two above is well suited), once again salt and pepper to taste, and you can serve it on the table!
- Enjoy your appetite, and recipes for mango salads will allow you to experience a new, exotic taste, using culinary art to visit foreign countries and taste the original dishes of the east!