Ingredients:

  • 2 large ripe but firm Mangoes (approx. 600g), peeled and diced into 1/2-inch cubes
  • 1 small Red Bell Pepper (approx. 150g), deseeded and finely diced
  • 0.5 medium Red Onion (approx. 60g), very thinly sliced into half-moons
  • 0.5 cup Fresh Mint leaves (approx. 15g), loosely packed and chiffonade-cut
  • 0.5 English Cucumber (approx. 150g), diced
  • 3 tbsp Fresh Lime Juice (approx. 45ml)
  • 1 tbsp Extra Virgin Olive Oil (15ml)
  • 1 tbsp Honey (21g)
  • 0.25 tsp Sea Salt
  • 0.25 tsp Red Chili Flakes

Instructions:

  1. Slice the red onion thinly and submerge in a bowl of ice water for 5 minutes to remove harsh sulfurous compounds and enhance crispness.
  2. Peel the mangoes using a Y-peeler and dice into uniform 1/2-inch cubes. Finely dice the red bell pepper and cucumber.
  3. In a small glass jar, combine lime juice, olive oil, honey, sea salt, and red chili flakes. Shake vigorously for 30 seconds until the dressing is emulsified and opaque.
  4. Drain the onions and pat thoroughly dry with paper towels. In a large mixing bowl, combine mango, peppers, cucumber, and onions.
  5. Pour the dressing over the salad and toss gently. Fold in the fresh mint chiffonade immediately before serving to prevent oxidation and preserve the herb's texture.