Mango season calls for a bomb salad and this is it.
I don’t think I’ve made the most of this mango season as I would love to but I still have time, I guess.
For this salad, you need just two ingredients, yes just two well not taking into account the dressing.
I used tommy mangoes for this recipe. Tommy mangoes very delicious with the right balance of sweet and tart.
For this salad work with mangoes that are semi-ripe.
Start by cutting up the bell peppers, the colourful the better.
Now for the dressing, I made this simple thyme vinaigrette.
A base for any vinaigrette is oil (olive/ sunflower/canola etc) and something acidic (lemon/lime juice, vinegar). To enhance the taste you can add salt and black pepper, herbs or even spices.
Since I wasn’t making a lot of the dressing, i settled on mixing it in a bowl. If you plan on making a lot, you can use a mason jar.
The classic oil to acid ratio for vinaigrette is 3:1. However you can tweak the ratio if you prefer it to be a bit more acidic.
Using a fork or tiny whisk, emulsify the oil and acid, add the salt, black pepper and the thyme.
Sprinkle over the mango and peppers.
Toss the salad and enjoy.