Summer Champagne® Mango Salad

Summer Champagne® Mango Salad

Serves 12
Meal type Appetizer, Salad, Side Dish, Snack
Misc Pre-preparable

Ingredients

  • 6 Champagne® mangos (peeled, seeded and cut julienne style)
  • salt and pepper (as needed)
  • red pepper flakes (to taste)
  • 1/2 cup extra virgin olive oil
  • 2 bunches watercress sprigs
  • 2 cups pickled carrots (julienne)
  • 2 cups pickled fennel (julienne)
  • 2 cups rice wine vinegar
  • 1/2 cup sugar
  • 2 cups green bean sprouts
  • 1/2 bunch cilantro leaves (fresh)
  • 1 cup lime juice

Directions

Pickled fennel
Step 1 Thinly julienne the fennel and marinade it in 1 cup of rice wine vinegar mixed with ¼ cup of sugar for about 15-20 minutes.
Pickle carrot
Step 2 Thinly julienne the carrot and marinade in 1 cup of rice wine vinegar mixed with ¼ cup of sugar for about 15-20 minutes.
Dressing
Step 3 Mix lime juice with olive oil and season with red pepper flakes, salt, and black pepper.
Plating
Step 4 In a salad bowl, gently mix the mango, pickled fennel and carrot (sans the vinegar), green bean sprouts, watercress and cilantro; season with the dressing and sprinkle with red pepper flakes to taste.

Note

This recipe was created for the Champagne® mango by Ming-Chu Lin, student at The Culinary Institute of America.