Conpasion Peru is a London-based social enterprise run by two sisters, Joana and Meli. They led a cooking class a week after mine, as part of the Vegan Chefs of Colour series by community organisation, Life After Hummus. One of the recipes that they shared was a stunning mango ceviche.
I've been meaning to experiment with savoury mango dishes for a while, but somehow never got round to it. Whenever I wanted to, I'd pick up some mangoes from my farmers' market and proceed to eat them as they are, not wanting to sacrifice the pure pleasure of a juicy, ripe mango. It wasn't until I tasted Joana and Meli's mango ceviche that I realised what I'd been missing!
I've tweaked this recipe, using ingredients that were more readily available to me at the time. Instead of Peruvian chillis, for instance, I've used scotch bonnet. You can also use lemon juice and zest in place of the lime. Red onions make the dish more visually appealing, but you can of course opt for white onions.
This mango salad is perfect as a side dish, especially during the summer months. The sweet, spicy and sour notes are perfectly balanced, adding a touch of freshness to any main meal.
Ingredients
(serves 1-2)
- 1 ripe and firm mango- 1/2 red onion (thinly sliced)
- handful coriander (roughly chopped)
- 4 tbsp lime juice
- lime zest
- 1/2 small scotch bonnet pepper (finely chopped) or 1 tbsp chilli flakes
- pinch of salt
Toss all the ingredients together in a large salad bowl. It can be served at room temperature but I personally think it tastes better chilled, so if you need to serve it immediately try and refrigerate your ingredients beforehand. Otherwise, pop it in the fridge until you are ready to eat it.
Are you a fan of mango in savoury dishes? Leave a comment down below.
Other recipes you might like:
- Mango Cream Dessert
- Mango Shortbread Cookies
- Broccoli and Sweet Potato with Chilli Coconut Dressing
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