John Myers
Mango Salad with Popcorn
The perfect mango salad with popcorn recipe with a picture and simple step-by-step instructions.
- 63 g Popcorn corn
- 63 g Sesame seeds
- 1,5 Pc. Mango
- 500 g Salad (leaf lettuce)
- 125 ml Vegetable stock
- 1 tbsp White balsamic vinegar
- 1 tbsp Sesame oil
- 1 tbsp Vegetable oil
- 2 tsp Chili powder
- 1 tsp Sugar
- Salt and pepper
- For the spicy popcorn, first heat the vegetable oil in a large pan with a lid. Then add the popcorn corn and let the corn kernels pop open over medium heat with the lid closed. When all the grains are popped up, season the finished popcorn with chili powder and salt to taste.
- In the meantime, you can heat a second, smaller pan (without oil). When this is hot enough, the sesame is briefly toasted in the pan. (Caution: stay where you are, not that it burns). Next, the lettuce is washed, chopped up to taste and dried so that it is no longer wet. It works best with a salad spinner.
- Now the mango is peeled with a potato peeler. The pulp of the peeled mango is now separated from the core, but in such a way that you get two half mango pieces. The mango halves are now cut into equally thin slices, but enough for five plates.
- The thin mango slices are now arranged decoratively on the plates, in such a way that a nest is created from the mangoes. For this, about five or six thin mango slices are arranged in a standing circle on the plate.
- For the dressing, remove the remaining mango remains from the core and finely puree them with a hand blender together with the vegetable stock, white balsamic vinegar, sesame oil, some chili powder, sugar, salt and pepper.
- Put the finished dressing in a large bowl and pour the prepared lettuce over it. The salad is now carefully mixed with the dressing so that everything is evenly distributed.
- The marinated salad is now slowly distributed in the middle of the stacked mango rings evenly on all five plates. Finally, only the sesame and popcorn are distributed on the salad plates.
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