Three ripe mangos were my inspiration for finding mango recipes. It’s a fruit I don’t usually notice, but one my P.S. (Produce Shopper/hubby) will pick up occasionally. I leave him to it, not knowing what to do with it myself. He usually eats it plain. With a fridge of cut up watermelon, I thought a salad would be a nice change to use up some mango.
When I read the ingredients on Yumsugar.com by Nicole, I winced. Not a fan of fish sauce, I use it sparingly when called for in Asian dishes. She noted that they weren’t eager to try it with fish sauce in the recipe but said they adored the final salad so I decided to trust her evaluation and go for it.
Cutting up mangos isn’t an easy task, I learned. I had thought mangos had a hard pit on the inside. Not so! Back to the computer to look it up on Youtube, I watched someone clean up a mango. The inner seed layer wasn’t in the center of any of my fruits. One side had more flesh, one had less on each mango. I sliced down the sides of the fruits to remove the good parts, then peeled each piece. Finally I diced the mango up and refrigerated the rest of it, after putting 14 ounces into a bowl with the diced watermelon.
I peeled two smaller cucumbers then used a spoon to scrape down the middle and remove the seeds. I diced them and added them to the bowl. I had one more small English cucumber and after peeling that, I just sliced it thinly for a different shape.
I added the mint to the bowl before reading the directions again, but that wasn’t a problem. I whisked together the other ingredients then added it to the salad. I didn’t have Serrano or jalapenos so I used a tablespoon of canned diced jalapenos.
I gently tossed the fruit in the dressing and it was ready to serve.
That night we were grilling. My P.S. grilled boneless pork chops for us and a few extras to use for fried rice another night.
We also grilled green beans for the first time and were thrilled with the flavor! Simply wash, trim, toss with oil and salt then put them on the grill for a few minutes. Turn, grill a couple more minutes and done! Oh my, I don’t think I want to eat them any other way from now on!
It was a tasty meal with a very unique and interesting salad. The fruity flavors were amazing, tangy but sweet and so refreshing. The jalapenos gave it a nice bite and the fish sauce was barely noticeable, mostly adding the salty effect. My P.S. couldn’t name that flavor, but he was charmed by the salad. He was surprised when I told him the fish sauce was in the salad.
Even left over, several days later, the salad was delicious. The fruit wasn’t as firm and the jalapenos had melded with the fruits and heated it up further, but my P.S. loved it. It’s a very different combination of fruits and veg but a very nice change for seasonal fruits.
Mango Cantaloupe Cucumber Salad
1 large cucumber (14 ounces); peeled, seeded and cut into 1 inch chunks
4 cups watermelon (14 ounces); peeled and cut into 1 inch chunks
1 to 1-1/2 mangoes (14 ounces); peeled and cut in 1 inch chunks
3 tablespoons mint, roughly chopped (I used 1 teaspoon dried)
2 medium Serrano peppers, thinly sliced into rings (I diced 1 teaspoon canned jalapeno)
1 tablespoon fish sauce
1 tablespoon mirin (or substitute rice wine vinegar)
5 tablespoons canola or grapeseed oil
Flaky sea salt
1 tablespoon lime juice (optional)
In a large bowl combine mint, peppers, fish sauce, mirin and oil. Gently whisk with a fork. Add lime juice for a touch of acid if desired.
Add cucumber, watermelon, and mango; toss gently with your hands to coat with the dressing. Add salt to taste.