Mango and Pepper Salad with Thyme Vinaigrette

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.

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For this salad work with mangoes that are semi-ripe.

Start by cutting up the bell peppers, the colourful the better.

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The mangoes.

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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.

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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.

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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.

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Toss the salad and enjoy.

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Video

Mango and Pepper Salad with Thyme Vinaigrette

See Detailed Nutrition Info on
  • 1 semi-ripe tommy mango, peeled and sliced lengthwise
  • 3 medium sized peppers, assorted colours, sliced lengthwise
  • 2 tablespoons olive oil
  • Juice of one lime
  • 2 sprigs of thyme
  • Salt and pepper to taste

Instructions

In a bowl add the mango and pepper slices.

For the vinaigrette, add the olive oil and lime juice in a bowl.

Whisk with a fork to emulsify.

Add the thyme leaves and season with salt and black pepper.

Pour over the mangoes and peppers.

Enjoy!

 

 

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