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Mango and tomato salad

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Ingredients for 2 servings:

  • 2 Roma tomatoes
  • 1 mango(s), ripe but still firm
  • 1 tbsp fruit vinegar (mango balsamic vinegar, mango vinegar)
  • 2 tbsp lime juice, approx.
  • 1 tbsp sesame oil or other oil
  • ½ tsp salt, approx.
  • some Szechuan pepper
  • 1 pinch(s) brown sugar
  • 1 small piece(s) of chili pepper(s)
  • 1 small onion(s), red

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Side dish to fish or meat and for grilling

Dice the onion, deseed and skin the chili pepper, and finely chop a piece of it – the amount depends on your taste and the spiciness of the pepper. Mix all the dressing ingredients well in a bowl. Peel the mango, remove the stone, and cut the flesh into approximately 1-1.5 cm cubes. Deseed the tomatoes and dice the flesh. Mix both with the dressing and let it sit for about 2 hours. Stir occasionally and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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