Mango Salad from Niger

Mango Salad Recipe from Niger with Pineapple, Apricot, and Strawberries

Region / culture: Niger | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Mango salad is a refreshing and flavorful dish that originates from Niger. This salad is a perfect combination of sweet and tangy flavors, making it a popular choice for a light and healthy meal.

History

Mango salad has been a traditional dish in Niger for many years. The combination of mangoes and citrus fruits like oranges and lemons creates a unique and delicious flavor profile that is loved by many.

Ingredients

2 mangoes, cubed
0.5 pineapple, fresh and cubed
0.5 cup of lemon juice
1 cup of apricot nectar or orange juice
lettuce
strawberries, for garnish

How to prepare

In a 2 qt (1.89 liter) bowl, add the pineapple to the mango.
Blend the juices separately and then pour them over the mango.
Serve on lettuce cups, either individually or in a bowl.
Garnish with fresh strawberries.

Variations

Add some chopped mint or cilantro for extra flavor.
Mix in some diced red onion for a savory kick.
Top with some crumbled feta cheese for a creamy texture.

Cooking Tips & Tricks

Make sure to use ripe mangoes for the best flavor.

- Adjust the amount of lemon and orange juice to suit your taste preferences.

- Serve the salad chilled for a refreshing experience.

Serving Suggestions

Serve the mango salad as a side dish or as a light and refreshing main course.

Cooking Techniques

The key to making a delicious mango salad is to use ripe and fresh ingredients. Make sure to cube the mango and pineapple evenly for a balanced texture.

Ingredient Substitutions

If you don't have fresh pineapple, you can use canned pineapple chunks instead. You can also substitute the orange juice with pineapple juice for a different flavor profile.

Make Ahead Tips

You can prepare the mango salad ahead of time and store it in the refrigerator for up to 24 hours. Just add the strawberries right before serving to keep them fresh.

Presentation Ideas

Serve the mango salad in a hollowed-out pineapple for a tropical presentation. You can also garnish with some toasted coconut flakes for added texture.

Pairing Recommendations

This mango salad pairs well with grilled chicken or fish. It also goes well with a side of rice or quinoa for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature or enjoy it chilled.

Nutrition Information

Calories per serving

Calories per serving: 120

Carbohydrates

Carbohydrates: 30g per serving

Fats

Fats: 1g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

Vitamins and Minerals: This salad is rich in vitamin C, vitamin A, and potassium.

Alergens

Allergens: This recipe is gluten-free and dairy-free.

Summary

This mango salad is a healthy and nutritious dish that is low in calories and fat, but high in vitamins and minerals.

Summary

Mango salad is a delicious and healthy dish that is perfect for a light and refreshing meal. With its sweet and tangy flavors, this salad is sure to be a hit at your next gathering.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Mango Salad from Niger. It was a warm summer day, and I was visiting my dear friend Fatima who had recently returned from her travels to Africa. As we sat in her cozy kitchen sipping on refreshing hibiscus tea, she began to tell me about her culinary adventures in Niger.

Fatima described the vibrant colors and flavors of the dishes she had tried, and my mouth watered as she spoke of the Mango Salad she had learned to make from a local chef. The combination of sweet mangoes, tangy lime juice, spicy chili peppers, and fresh herbs sounded like a culinary masterpiece.

As she shared the recipe with me, I could see the passion and love she had for this dish. She explained the importance of using ripe, juicy mangoes and the perfect balance of flavors to create a dish that was both refreshing and satisfying.

I knew I had to learn how to make this Mango Salad for myself, so I asked Fatima to teach me. Together, we gathered the ingredients and set to work in her kitchen. As we chopped, diced, and mixed, the aroma of fresh herbs and ripe mangoes filled the air, transporting me to the bustling markets of Niger.

Fatima guided me through each step, sharing tips and tricks she had learned from the local chef. I marveled at her skill and knowledge, realizing that cooking was not just about following a recipe, but about understanding the ingredients and the culture behind them.

After hours of preparation, we finally sat down to enjoy our Mango Salad. The first bite was a revelation – the sweet mangoes perfectly complemented by the tangy lime juice and the kick of chili peppers. The freshness of the herbs brought a burst of flavor that danced on my taste buds.

I knew that this recipe would become a staple in my own kitchen, a reminder of the beautiful memories shared with Fatima and the flavors of Niger. Over the years, I have made this Mango Salad countless times, each batch bringing back the sights and sounds of that warm summer day in Fatima's kitchen.

As I serve this dish to my family and friends, I share the story of how I learned to make it from a dear friend who had traveled to distant lands. I see the joy on their faces as they taste the vibrant flavors of Africa, and I am filled with gratitude for the gift of friendship and the art of cooking.

So, whenever I make this Mango Salad from Niger, I am reminded of the power of food to connect us, to transport us to faraway places, and to create lasting memories. And I am grateful for the lessons learned from Fatima, who taught me not just how to cook, but how to savor each moment and each flavor.