ID – Mango Salad

Prep Time 20 minutes



  • 425 g/15oz can of mango slices
  • drained
  • 2 spring onions/scallions
  • 30 g/1oz/½ cup fresh coriander/
  • cilantro leaves
  • ½ teaspoon ready-grated
  • wet ginger
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon sweet chilli
  • dipping sauce
  • 2 tablespoons blanched peanuts
  • 1 Little Gem/Bibb lettuce or
  • similar

Extra equipment:

  • can opener paper towels, strong
  • plastic food bag rolling pin


  1. With a few paper towels pat the mango until dry. Cut it into 1cm / half an inch chunks using a table knife. Put the chinks in a serving bowl.
  2. Remove the top and bottom parts of the spring onions/scallions using scissors. After that cut the white parts into small rings. Add to serving bowl.
  3. In a cup sop the coriander or cilantro. You can use scissors. Add to the bowl as well.
  4. Then add some chill dipping sauce, oil, lemon juice and grated ginger, then mix well with a spoon.
  5. Take a strong plastic food bag and put the peanuts into it. Gently hold the end closed and smash them with a rolling pin to break into smaller pieces.
  6. Leave the peanuts in the bag and put the salad in the refrigerator if you are going to eat the salad later.
  7. How to serve? Pull the leaves off the lettuce and put them on plates. Spoon the salad into the middle of the leaves and sprinkle with the peanuts. You can put a chunk of crusty bread with the salad if you want.