Mango and Baby Tomato Salad

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

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5

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Total Reviews: 10

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  • on April 25, 2013

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    I saw this salad on TV and had to make it. Super easy to make (youtube how to cut a mango so you don't have problems like I did! and very fresh. Have been using this as a side dish to rosemary/pineapple chicken. I use crushed dried mint and it still tastes delicious.

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  • on March 03, 2013

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    This salad is amazing! I read one post where the mint wasn't used. I agree, it's not really missed if you don't have any. It doesn't take away from the salad. Also, I skip the dressing. If the mango is ripe enough, I found that the dressing isn't necessary (especially if you don't want the fat from the oil. Because of the flavor and versatility, this has become a staple in our home. It's just as good for breakfast with eggs as it is for dinner with a grilled pork loin - and everything in between (snack, lunch, etc.. Hope you try and hope you enjoy!

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  • on October 06, 2012

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    Delicious, fresh, refreshing. A recipe I will make again. I can already envision some changes I will make to change it up. I had a tough time finding mango juice or mango nectar. The one I found is a large bottle so I will freeze it in small quantities so I have it when I want it. I used heirloom tomatoes and it was very good!

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  • on October 01, 2012

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    This is a great salad! The mango in there is wonderful and the flavors are excellent. Sometimes I add a splash of apple cider vinegar to the dressing for a little sharper flavor. Its a great change from boring old salad. I'll make this often. I might try a few sunflower seeds, pumpkin seeds or nuts in it for crunch.

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  • 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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  • on August 30, 2011

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    This was awesome my huband and I (we're Vegan absolutely loved it...did everything as called for except I did not add that much onion. Too much raw red onion can be a little overpowering, I added about 1 good TBS which was perfect for us. Will make this again and again!

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  • on July 07, 2011

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    This salad was great and very easy to make. I tripled the recipe and made it for an open house where many in attendance were vegan. It traveled well. It would be great as a meal started, an entree(add a bed of butter or romaine lettuce, or as a side dish. I did not add mint because I did not have any. I don't think it was missed.
    I will definitely make again.

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  • on May 03, 2011

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    this little salad is so wonderfully fresh and colorful you want to eat it right away...it tastes better than it looks. i love, love, love it and i make it often. it's just so simple how could it not be great

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