Starting in May, I usually have this mango side salad made in the fridge with frightening regularity because I cannot stop eating it! I use the Kent variety of mango for this as it holds its shape, is easy to chop and has so much flesh that one mango is enough to make an extra large bowl of this crunchy, sweet, tangy, and spicy salad.

The Kent variety of mango is deceptively green looking on the outside but sweet and golden on the inside. This is such as easy side salad and can be used as a topping, dip or a salsa.

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Step by Step

1. Peel and chop 1 cup mango, place in a large bowl.
2. Add
   • 1/2 cup onions, chopped
   • 1/2 cup green peppers (capsicum), chopped
   • 1 tbsp cilantro, chopped
3. Options
   • 1/2 cup red radishes, chopped
   • 1/2 cup tomatoes, chopped
   • 1/2 cup cucumbers, chopped
   • 1 tbsp jalapeño pepper, deseeded and chopped
4. Add:
   • 1 tsp salt
   • 1 tsp cumin powder
   • 1 tsp red chili powder, preferably chipotle or paprika
   • 1 tbsp lime or lemon juice
   • Mix everything gently with a spatula.
5. Serve as a salsa with chips or quesadillas or as a side salad.

Some Tips

This is a flexible and forgiving salad and you can use any combination of veggies here. Since the mango is king here, the other veggies add to the crunch and also complements the taste. You can play with any of the below veggies in this salad: radishes, tomatoes, cucumbers, onions, peppers, jalapeños, or serraños.

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