USING KENSINGTON PRIDE MANGOES
About the Recipe
This mango salad recipe is quick and easy to make as the perfect side dish to accompany our Mango Glazed Lamb Skewers, and is simple to adapt for a delicious light mango salad meal for two.
1 1/2 Cups Cous Cous
1 1/2 Cups Water
1Tbs Olive Oil (plus extra to serve)
1 ts Salt
1 Mango – flesh removed and diced
2 cups loosely packed herbs – parsley, mint, coriander
1/3 cup flaked almonds – toasted
1 Lemon – zest and juice
Place water and salt in a small saucepan and bring to a boil.
Remove from heat and stir in cous cous and oil.
Cover and set aside for 5 minutes until liquid is absorbed. Fluff with a fork to separate.
Meanwhile, toast almond in a pan over medium heat until lightly golden.
Remove from pan and set aside to cool.
In a serving bowl combine cous cous, diced mango, almonds, herbs and lemon juice.
Gently stir to combine and drizzle with olive oil.
Serve with mango glazed lamb skewers.
Add two cups of mixed lettuce to turn this into a mango salad meal for two.