Mango and Baby Tomato Salad

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Indian Brunch

Photo: Mango and Baby Tomato Salad

Rated: 5 stars out of 5Rate it!Read 6 reviews

TOTAL TIME:25 min
Prep:20 min
Inactive Prep:--
Cook:5 min
 
YIELD:4 servings
LEVEL:Easy

Ingredients

  • Salad
  • 2 tablespoons minced fresh mint
  • 1/4 cup minced red onion
  • 1 cup baby tomatoes (cherry or grape), cut in half
  • 1 cup ripe mango chunks
  • 1 tablespoon chopped fresh cilantro
  • Pinch salt and freshly ground black pepper

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Directions

Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

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Newest Ratings and Reviews

Read all 6 reviews

  • on April 23, 2012

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    A quick update on my review, if you don't have ripe Mango you can use peaches in instead. Fresh is best but canned in fruit juice works well too. I used a mixture of both for a party and it worked very well.

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  • on April 21, 2012

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    This is a dish that goes from morning to late night snack. I served it to my husband at breakfast, as a fruit salad before his eggs and toast. I doubled the dressing as I didn't want to have to make it again and it keeps for a few weeks. I'm glad I did because the first thing my husband said was "Can you make this again?" I made it just as the recipe is and it was wonderful. I think leaving anything out, especially the mint, would change the dishes complexity. Each item complements the next.
    Very good, we loved it.

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  • on October 17, 2011

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    my hushand and I love this dish it is just great

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