Summer Champagne® Mango Salad

Ingredients:

  • 6 Champagne® mangos, julienne
  • A/N salt and black pepper
  • red pepper flakes to taste
  • 1/2 cup extra virgin olive oil
  • 2 bunches watercress sprigs
  • 2 cups pickled carrot, julienne
  • 2 cups pickled fennel, julienne
  • 2 cups rice wine vinegar
  • 1/2 cup sugar
  • 2 cups green bean sprouts
  • 1/2 bunch cilantro leaves, fresh
  • 1 cup lime juice

Instructions:

Serves 12

Pickled fennel: thinly julienne the fennel and marinade it in the rice wine vinegar and sugar for about 15-20 minutes.

Pickle carrot: thinly julienne the carrot and marinade in the rice wine vinegar and sugar for about 15-20 minutes.

Dressing: mix lime juice with olive oil and season with red pepper flakes, salt, and black pepper.

Use salad bowl to gently mix the mango, pickled fennel and carrot, green bean sprouts, watercress and cilantro; season with simple dressing.Sprinkle with red pepper flakes around the plate or to taste.

This recipe was created for the Champagne® mango by Ming-Chu Lin, student at The Culinary Institute of America.

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