Mango on a bed of green leaves


  • 1 large ripe mango
  • 4 cups (200 g) mixed baby spinach leaves, trimmed watercress and rocket or chicory (curly endive)
  • 12 fresh basil leaves, coarsely shredded or torn
  • 6 sprigs of fresh coriander, stalks discarded, then coarsely chopped
  • 2 tablespoons cashew nuts or peanuts, toasted and coarsely chopped
  • Lime and ginger dressing
  • grated zest of 1 lime
  • 2 tablespoons lime juice
  • 2 teaspoons finely chopped or grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon sunflower oil
  • salt and pepper


  1. Peel the mango.
  2. Cut the flesh from both sides of the stone and slice it thinly lengthwise.
  3. Mix the salad leaves on a platter, adding the basil and coriander.
  4. Arrange the mango slices on and between the salad leaves.
  5. Whisk the ingredients for the dressing together and spoon it over the salad.
  6. Sprinkle with the chopped cashew nuts or peanuts and serve.

Serves 4
Preparation: 15 minutes
Cooking: NA

Source: Amazing Vegetables
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