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Mango Salad

Fresh, sweet fruit tastes delicious in balanced recipe

By the Editors of Relish Magazine
Mango Salad

Mangoes come in all shapes, sizes and colors. Some are green; others are yellow. The kind you usually see in the supermarkets, which tend to be imported from Central America, have a rosy cast. Whatever the exterior color, ripe mangoes have a pleasant aroma and are firm but slightly yielding to the touch; interior hues range from pale yellow to deep orange and are easily sliced with a knife (extremely fibrous fruit should be used for smoothies or discarded). If you buy an under-ripe mango, wrap it in a paper bag and let it sit on the counter for a day or two. You can add an apple or banana to the bag to release gases that speed the ripening process.

How to cut a mango:

Mangoes have two flat planes and two sharp ones, which follow the shape of the pit. Stand a mango on one point and, with a very sharp knife, slice down one flat plane as close to the pit as possible. This will yield a “cheek” of fruit. Crosshatch the interior and bend back the skin, and the fruit will pop out neatly. Repeat with the other flat plane. Then slice down the two sharp planes and skin them for extra wedges.

Israeli Couscous with Mango, Cucumber and Cilantro

The key in this salad is balance, with each ingredient contributing a part but not overwhelming the others. Israeli couscous is sometimes called “pearl couscous” or “giant pasta pearls.”

  • 2 cups reduced-sodium chicken broth
  • ½ cup water
  • 1 (6.3-ounce box) Israeli couscous (such as Casbah)
  • 2 tablespoons olive oil, divided
  • 2 cups chopped mango
  • 2 cups chopped English cucumber, unpeeled
  • 1 cup chopped cilantro
  • 2 tablespoons honey
  • Juice of 1 lime
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground white pepper
  1. Combine broth and water in a large saucepan; bring to a boil. Add couscous; cover and cook, stirring occasionally, until liquid is absorbed and couscous is al dente. Remove from heat and place into a mixing bowl. Stir in 1 tablespoon olive oil to prevent grains from sticking. Let cool.

  2. Add mango, cucumber and cilantro; toss well.

  3. Whisk together honey, lime juice, remaining 1 tablespoon olive oil, salt and pepper. Pour over couscous; mix well. Serves 8.

— Recipe by Jen Karetnick