This happened because we have a mango tree that hangs over into our back yard & pretty much just makes a big-a$$ mess. Along with this, the possums in said tree make a cr@p load of noise and upset the dog. He doesn’t like possums, they scare him, 70kg Dane scared of a 3kg fruit-eating fur ball…. That happens. Don’t judge. I am sure they say mean things to him that we can’t hear. Anyway, back from the tangent, I decided to pick some of the mangos and see if they actually tasted any good, all the ripe ones had bites out of them so I grabbed some green ones. I have had a few delicious green mango & green papaya salads before so I thought I’d give it a crack. Green mangos are LOADED with vitamin C- about as much as a whole pineapple in one mango.
Dressing-
2 tbs coconut aminos
Juice 1 lime
1/2 tsp tamarind paste
1 red chilli, deseeded & finely chopped
2 tbs olive or sesame oil
1-2 tsp raw honey (optional)
Mix all dressing ingredients well in a container. I just chuck mine in a little jar & shake the cr@p out of it. Done.
For the Salad-
3 chicken breasts, grilled/poached however you want to cook them.
1/2 wombok cabbage, shredded
1 cucumber, I “noodled” mine with my veggie twister
Handful fresh coriander, chopped finely
Handful fresh mint, chopped finely
1/2 cup nuts, chopped & lightly toasted (optional) – I used walnuts because that’s what I had, almonds or cashews would be fab too
3-4 spring onions, finely chopped
2 green mangos, sliced as finely as possible- I used a mandolin.
Shred the chicken with 2 forks or just chop it however you fancy. I am loving shredded meats at the moment so I went fork-style pull-apart.
In a big bowl add all the other salad ingredients, pour over dressing and mix really well to coat- get your hands in there and toss it around. Now add the shredded chicken, give it another big mix up, pile onto plates, shovel into your gob. Easy peasey.
