Fijian Green Mango Salad

Fijian Green Mango Salad Recipe - A Taste of Fiji's Exotic Flavors

Region / culture: Fiji | Preparation time: 15 minutes | Servings: 4

Introduction

Fijian Green Mango Salad is a refreshing and tangy dish that is perfect for hot summer days. The combination of green mangoes, coconut cream, and vinegar creates a unique and delicious flavor profile that is sure to impress your taste buds.

History

This traditional Fijian dish has been enjoyed for generations as a way to make use of the abundance of green mangoes that grow on the islands. The tartness of the green mangoes pairs perfectly with the creamy coconut cream and tangy vinegar, creating a dish that is both simple and flavorful.

Ingredients

4 small green mangoes
1.25 cups coconut cream
2 tbsp lemon juice or vinegar
1 small onion, chopped
salt and pepper to taste

How to prepare

Wash, peel, and grate the mangoes.
In a bowl, combine the coconut cream and lemon juice or vinegar.
Add the grated mango and onion, and mix thoroughly.
Season with salt and pepper to taste.
Allow the mixture to stand for at least 10 minutes before serving.

Variations

Add chopped fresh herbs such as cilantro or mint for an extra burst of flavor.
Mix in some diced tomatoes or bell peppers for added color and texture.

Cooking Tips & Tricks

Make sure to use green mangoes that are firm and slightly underripe for the best texture and flavor.

- Adjust the amount of vinegar to suit your taste preferences – some like it more tangy, while others prefer a milder flavor.

- For a creamier texture, you can blend the coconut cream before adding it to the salad.

Serving Suggestions

Serve the Fijian Green Mango Salad as a side dish with grilled fish or chicken for a complete and balanced meal.

Cooking Techniques

Grate the mangoes using a box grater or a food processor for a quick and easy preparation.

Ingredient Substitutions

If you can't find green mangoes, you can use underripe regular mangoes or even green papaya as a substitute.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just give it a good stir before serving.

Presentation Ideas

Serve the Fijian Green Mango Salad in a coconut shell or a decorative bowl for a tropical and festive presentation.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or even as a topping for tacos or nachos.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

2g per serving

Vitamins and minerals

This salad is rich in Vitamin C, Vitamin A, and Vitamin E, thanks to the green mangoes and coconut cream.

Alergens

This recipe contains coconut, which may be an allergen for some individuals.

Summary

This Fijian Green Mango Salad is a nutritious and flavorful dish that is rich in vitamins and minerals. It is a great way to enjoy the benefits of green mangoes and coconut cream in a delicious and satisfying salad.

Summary

Fijian Green Mango Salad is a simple yet flavorful dish that is perfect for showcasing the fresh and vibrant flavors of green mangoes. With its creamy coconut cream dressing and tangy vinegar, this salad is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was visiting a small village in Fiji, that I stumbled upon the most delicious green mango salad I had ever tasted. The flavors were so vibrant and the combination of sweet, sour, and spicy was absolutely perfect. I knew right then and there that I had to learn how to make it.

I approached the kind woman who had prepared the salad and asked her if she would be willing to teach me her recipe. She smiled warmly and invited me into her humble home. As we sat in her kitchen, surrounded by the fragrant smells of herbs and spices, she began to show me the ingredients and techniques she used to create this amazing dish.

The first step was to peel and thinly slice the green mangoes. The woman explained that the key to a good green mango salad was to use mangoes that were still firm and slightly underripe. This would give the salad a crunchy texture and a tangy flavor that would perfectly complement the other ingredients.

Next, she added finely chopped red onion, fresh cilantro, and a generous amount of freshly squeezed lime juice. The acidity of the lime juice would help to soften the mangoes slightly and mellow out their tartness. She also added a pinch of salt and a sprinkle of sugar to balance out the flavors.

The final touch was the addition of finely chopped bird's eye chilies. These small, fiery peppers added a spicy kick to the salad that was just enough to make your taste buds tingle without overwhelming the other flavors. The woman advised me to be careful with the chilies, as they were very potent, and to adjust the amount according to my own preference for spiciness.

As we mixed all the ingredients together in a large bowl, the colors and aromas of the salad mingled and danced before us. The bright green of the mangoes, the deep red of the chilies, and the vibrant yellow of the lime juice created a beautiful and appetizing dish that was almost too pretty to eat.

But eat it we did, and oh, how delicious it was! The crispness of the mangoes, the zing of the lime juice, the heat of the chilies, and the freshness of the herbs all came together in a symphony of flavors that made my taste buds sing with joy. I knew then that this recipe would become a staple in my own kitchen.

I thanked the woman profusely for sharing her recipe with me and promised to do my best to pass it on to others. She smiled and nodded, her eyes twinkling with pride. She told me that this salad was a traditional Fijian dish that had been passed down through generations, and she was happy to see it being appreciated by someone from another part of the world.

As I left her home that day, I felt a deep sense of gratitude for the kindness and generosity of the woman who had taught me how to make this amazing salad. I knew that I would always treasure the memory of that day and the flavors of that dish, and that I would continue to make it for years to come.

And so, whenever I prepare my Fijian green mango salad, I think of the woman who showed me how to make it and the small village in Fiji where I first tasted its magic. I am grateful for the experiences and the people who have enriched my life through food, and I am proud to carry on the tradition of sharing delicious recipes with others. Cooking is not just about nourishing the body; it is also about nourishing the soul and connecting us to our shared humanity. And for that, I am truly thankful.