USING KENSINGTON PRIDE MANGOES
About the Recipe
This versatile mango salad recipe is a refreshing accompaniment to both sweet and savoury dishes.
1 Honeydew Melon
1/2 cup mint leaves
Balsamic Vinegar (optional)
Whipped cream and Mango Granita to serve (optional)
Using a melon baller, scoop out cantaloupe, honeydew, watermelon and mango.
Combine in a large bowl and toss with mint leaves and balsamic vinegar (if using).
Serve alongside Mango granita and whipped cream.
Can be prepared up to 1 day ahead. Simply reserve mint until ready to serve.
For a nice savoury variation to this mango salad recipe, replace balsamic vinegar with a sprinkle of chilli powder and salt flakes, and the mint with coriander leaves and lime zest. Serve as a side dish to grilled fish or fried halloumi cheese.