Mixed mango salad with vegetables alla Sanur Beach

Ingredients for 2 servings:

• 180 g mango(s), fresh, ripe
• 80 g black seedless grapes
• 4 small onions, red
• 1 small cucumber(s)
• 5 radishes
• 1 snake bean(s), approx. 75 cm
• 6 snow peas
• 2 medium-sized garlic cloves
• 2 tsp, leveled herbs, Italian, dried
• 6 tbsp mango juice
• 2 pinches of salt
• 1 tsp sugar
• 2 tbsp white wine vinegar
• 1 tsp Aceto balsamico traditional
• 2 tsp rice wine, golden yellow
• n. B. Umami spice
• n. B. Pepper, red, freshly ground
• 8 slice(s) baguette(s), lightly toasted
• 3 tbsp extra virgin olive oil
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from Bali, Indonesia.

Wash, peel, and core the mango. Halve the large fillets horizontally and cut into approximately 1 cm pieces. Blend the small fillets with a little water and sugar to make mango juice. Halve the washed grapes lengthwise. For the vegetables, peel the onions and cut them crosswise into thin slices. Trim both ends of the washed cucumber, peel them zebra-shaped, halve them lengthwise, remove the seeds, halve the halves lengthwise, and cut them crosswise into approximately 1 cm wide pieces. Trim the washed radishes and cut them crosswise into thin slices. Quarter the small radishes lengthwise. Cut the washed snake beans crosswise into approximately 3 cm long pieces. Trim the washed snow peas and blanch them for 1 minute. For the dressing, squeeze the peeled garlic cloves. Mix together with the herb mix, the mango juice, water, salt, and sugar until smooth. Then mix in the white wine vinegar, balsamic vinegar, and rice wine. Season to taste with umami and pepper. 10 minutes before serving, combine the fruit, vegetables, and dressing in a bowl. Slice the baguette and toast briefly. Just before serving, mix the olive oil into the salad. Divide the finished salad among the serving plates. Arrange the baguette slices on top and garnish with flowers and leaves, if desired. Serve as an appetizer or snack.