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.
- 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
- 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
- Mix dressing ingredients.
- 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.