This mango salad has been a family favorite for years. My wife and I tried at a Mexican restaurant a long time ago. She loved it so much she asked the chef how to prepare it- but he would only divulge its ingredients. After tweaking it over time, she’s come up with her own recipe that is delicious! Its great for any time of day- brunch, lunch, dinner, or as a light snack.
1-2 mangos, cubed
1 small red onion, chopped
¼ cup cilantro, chopped
Tantillo Extra Virgin Olive Oil *
Champagne Vinegar *
Salt & Pepper to taste
The oil and vinegar should be mixed roughly 2:1, but this proportion can be adjusted slightly to your taste.
Prepare mangoes. Add to bowl and fold in ingredients. For the best taste, serve slightly chilled.
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