Whats our favourite fruit? Mango (of course!)
In the world of things fruity and exotic, the mango stands tall, a royal pip amongst all things seeded. Mango is such a tough fruit to harvest, the trees secrete poison that is quite nasty when the fruit is picked, making mango something to cherish and enjoy with glee. I know this because I have randomnly harvested mangoes on a Nicaraguan island. It’s a long story, but they were lovely.
This chickpea concoction is a saladty departure for mangos fruity sweetness. It is a purposefully sweet salad for those folk who are not generally willing leaf munchers. The sweetness and awesome textures plus the creamy yoghurt dressing are a real highlight A good one for entertaining friends and family if you happen to be a vegan and with summer just around the corner, we need to get our salad skills dust free and sharp.
We very rarely get to use mangos as we live in Wales for most of the year and the Welsh mangos resemble rugby balls in texture and odour! Rubbery and rugged that is. They are a bit more exotic over here in Spain and there are a few fable mango trees in a particular valley nearby. Nobody seems to know where they are though but they are said to be the sweetest mangos ever (nice fairytale huh!). I think the mangos we used came freight class all the way from Costa Rica but for this salad we’ll make an exception to our ‘mostly local’ focus.
Recipe Notes
The dressing here is nice and thick and coats the salad, we normally prepare the salad when the chickpeas are luke warm, it really gets the flavours going. The pomegranate molasses is something we picked up in the Iranian supermarket in Brixton. It packs a real tang! It is not essential, but good to have in the cupboard, if you can seek some out, it is a pleasant addition to the pantry.
You can use sprouted chickpeas here if you would prefer making this a raw salad.
Here goes. A regal fruity and spicy salad with barrel loads of flavour!
The Bits – Makes one decent salad bowlful
1 mango (pipped)
1 cup butternut squash
1/2 cucumber
1 carrot
1 small red pepper (all diced small)
2 cups cooked chickpeas (roughly one and half tins)
1 chilli (very finely diced, watch out for spiciness!)
½ handful of roast pumpkin seedsr
Dressing
Mint (2 handfuls)
Coriander (1 handful)
½ a lemon (juice and zest)
3 tbs soya yoghurt (unsweetened)
1 tbs olive oil
2 teas pomegranate molasses
½ teas ground cumin
1/4 teas cinamom
1 teas smoked paprika
Sea salt (to taste)
Do It
Chop all fruit/ veg into 1cm cubes, nice and easy to crunch and gets the flavours and textures mixed well. Place in your finest salad bowl, mix together, adding chilli and seeds.
Add dressing ingredients to a food processor and blitz for a short time, checking the seasoning. The dressing should be thick, and herbs incorporated. The dressing clings to the chickpeas.
Reserve one handful of mint and chop roughly, for the topping.
Que Rico! Mango Salad
Serve
We like a splash more lemon juice and a few more pumpkin seeds and the chopped mint on top, just before serving.
We Love It!
Fragrant mango and chunky chickpeas!! Two of our favourite treats in a salad.
Foodie Fact
Mango is not only the most luscious and decadent of the fruits, it also packs a nutritious punch. Mango is full of vitamin A (beta-carotene), alot like carrots really, a brilliant anti-oxidant that will keep you shining.
beach house kitchen 