Iceberg Mango Salad

Ingredients for 4 servings:

• 1 large iceberg lettuce
• 1 mango(s)
• some salt and pepper
• 1 cup crème fraîche with herbs
• possibly sugar
• 1 tbsp vinegar (mango balsamic vinegar or mild fruit vinegar)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fruity fresh

Tear or cut the iceberg lettuce leaves into bite-sized pieces and wash. Drain. Peel the mango and dice the flesh. Make a dressing with crème fraîche, mango balsamic vinegar (alternatively, another mild fruit vinegar can be used), salt, and pepper. Season to taste with sugar, as the dressing shouldn’t be too acidic. Then add the iceberg lettuce and the mango cubes to the dressing. If the mango is very soft and ripe, I try to scrape off any remaining flesh from the pit with a knife so that some of the fruit pulp can still be added to the salad dressing. Mix everything well and let it sit for a while. The ripe mango gives the salad a sweetness that pairs well with the salad dressing and the iceberg lettuce. The salad can be eaten the next day, as long as it’s refrigerated. However, the lettuce absorbs water, so the salad dressing can be watered down; this doesn’t affect the taste, but it does affect the appearance.