It’s Mango season, which means well have mangoes for a few weeks now, one of the most wonderful things of living in caracas its the quantity of fruit trees all over the city, which makes it great to walk around and pick up mangoes or rose apples or spanish limes.
Even when mangoes are a delicious fruit, high on fiber and extremely sweet, theres things that can be done with the unripe green fruit, sweets and savory.
This salad its done using ripe but from mangos, according to the variety of the fruit it can have green-reddish skin or yellow-orangy skin, the important part for this recipe is to be really firm on touch because when softer it has more sugar and it became harder to handle.
1 1/2 Tbsp Olive Oil
1 Tbsp White wine vinegar
1/2 tsp Dijon mustard
1/4 tsp Cayenne Pepper
1 tsp Flower Water
1 Ripe mango
3 Cups packed chicory or escarole, washed well, spun dry, and chopped
1 Large vine-ripened tomato, cut into small pieces
1 Small avocado, pitted, peeled, and cut into small pieces
1/2 Small red onion, sliced thin
On a glass bowl mix the dressing ingredients until completely blended.
With a sharp knife separate each side of the mango, cut vertical and horizontal lines into each side and then flip over the skin to show the diced mango. then carefully separate the skin from the pulp.
On a bowl toss all the salad ingredients with the dressing until evenly cover them.