Saturday, April 9, 2016

Mango Salad for a Crowd (with video)



With mango season starting, I thought I'd re-post this salad using amounts to feed a crowd of 40-50. For a smaller size, check here. It is one of my favorites to serve for a family or staff picnic or BBQ, because it is always almost certain that it will become someone else's favorite as well. The colors and blended flavors are unique as they are beautiful. Once you get past the fear of cutting up a dozen mangoes, it is fun to prepare. If you are still uncertain about how to cut up a mango, see the two minute video attached.

 Ingredients:
  • 12 mangoes, peeled and chopped into cubes
  • 2 English cucumbers, chopped 
  • 1 medium sized jicama*, peeled and cubed finely (about 3 cups)
  • 4 shallots, sliced
  • 1/2 cup fresh mint, chopped
  • 1/2 cup cilantro or parsley, chopped
dressing:
  • 1/2 cup grapeseed oil (or light olive oil)
  • 1/2 cup fresh squeezed lime juice 
  • 1/2 cup frozen orange juice concentrate
  • 3/4 tsp cumin
  • 3/4 tsp salt
  • 2/4 tsp sugar
  • 1/2 tsp chili
Method:
  1. Mix dressing ingredients.
  2. Pour dressing over salad ingredients about an hour or two before serving. Refrigerate or keep in cooler with ice if taking on a picnic. Leftovers keep for a few days refrigerated and can be served like fruit salsa on fish tacos or on salmon.

*jicama is a Mexican root vegetable with a similar texture to a turnip or water chestnut. It adds a nice crunch to the salad. To peel, slice a piece off the bottom and top so it can sit firmly on a cutting board, while you hold and slice down the sides with a sharp paring knife.




5 comments:

  1. What a beautiful, colorful, juicy looking salad! My mouth is watering just looking at it and I wish I was eating it right now.
    Do you think I could also substitute lemon juice in place of the lime? So glad to see a jicama in the recipe. I bought one last year out of curiosity but didn't really know what to do with it (cook it? eat it raw?) Now I know--thanks! This will be on my supper table tonight. Shelley :)

    ReplyDelete
    Replies
    1. If you do not have limes, lemons should be fine, and use fresh squeezed when possible.
      Thank you for coming by, Shelley!

      Delete
  2. This looks delicious! I've never thought of making mango salad with cucumber, I will definitely try this when mangoes come in season here. -Helen

    ReplyDelete
  3. Helpful video. I see you peel it after you cut it. I also do the opposite (peel first, then cut). I'm wondering if the mango is easier to cut if it's not peeled? Not so slippery, perhaps.

    ReplyDelete
  4. This was refreshing and had the perfect zing. For leftovers I enjoyed it in warm pita bread and added a few salad greens and arugula. Whether you serve the leftovers cold or in room temperature it comes out delicious. Thanks for sharing this.

    ReplyDelete