Its mango season here in South Florida! With almost an unlimited supply of mangos, being that my grandma has five trees in her backyard. This summer we will make sure to have plenty of recipes with mangos included.
This salad is a healthy finger food for brunch or a nice appetizer before dinner.
We use slightly under-ripe mangos with this recipe for two reasons. The firmness makes it easier for people to pick up with fingers instead of having to always use a utensil. Also, the subtle sweetness goes really well with the ripe tomatoes.
Mango, Tomato, and Onion SaladPrint
- 1 whole mango slightly under ripe
- 2 large tomatoes ripe
- 1/4 cup red onion long thin slices
- 1 tsp sugar
- 2 tsp lime
- 2 tbsp olive oil extra virgin
- 2 tsp white vinegar
- 1/2 tsp salt
- 1 pinch black pepper
- cilantro for garnish
Start by whisking together the lime, white vinegar, olive oil, sugar, salt, and black pepper for the salad dressing and set aside.
Then, cut the slightly under-ripe mango into thin strips and the red onion. Also, slice the tomatoes into half-inch slices.
First, arrange a layer of tomatoes on a large plate. Followed by placing the mango slices and red onion towards the middle.
Lastly, drizzle the salad dressing over everything and garnish with fresh cilantro and extra salt for taste.
Make sure to use slightly under ripe mangos, as this assures the mango strips are firm to eat and have a subtle sweetness that goes well with the tomatoes.