Sweet-tangy mango and vegetable salad
A light and refreshing summery mix of fresh mangoes, tomatoes, red onion, cucumber and cilantro, this salad is a fast and easy side dish to go with grilled or fried meat, chicken or seafood.
Servings 4 people
Ingredients
- 4 plump and juicy tomatoes
- 1 cucumber
- 1 ripe mango
- 3 small red onions
- 8 stalks cilantro
- 2 bird's eye chilies (optional)
- 2 pinches salt
- 1 to 2 tablespoons calamansi juice or use lime or lemon juice
Instructions
- Cut the tomatoes into halves, scoop out the seeds and discard. Cut the flesh into quarter-inch cubes.
- Optionally, peel the cucumbers, cut into halves, scoop out and discard the seeds and pith, then cut the cucumber flesh into cubes about the same size as the tomatoes.
- Cut the mango into halves, scoop out and discard the stone, then cut the flesh into small cubes.
- Peel and roughly chop the onions.
- If adding chilies, slit them open, scrape off the seeds and discard. Finely slice the trimmed chilies.
- Place the tomatoes, cucumbers, onions, cilantro, mango and chilies in the bowl. Sprinkle in the salt. Toss gently.
- Drizzle in a tablespoon of calamansi juice and toss. Taste. Add more, as needed.
- Top the salad with cilantro leaves before serving.
