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Tomato and Mango Salad with Chiles

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 20 min
  • $$
Gatheredtable

Ingredients

  • 1 cold mango (about 1 pound)
  • 1 chilled cucumber (about 5 ounces), cut into 1/4-inch-thick half-moons
  • 1/2 pound cherry tomatoes, halved or quartered if large, or sliced larger tomatoes
  • 1 serrano pepper, sliced
  • 1 cup fresh basil leaves
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • a pinch of sea salt

Directions

Prep: 1. Peel mango and cut flesh from pit; discard pit. Cut flesh lengthwise into 1/4-inch slices. 2. Cut: cucumber, cherry tomatoes, chile, and basil leaves. Make: 1. Toss mango with cucumber, tomatoes, chile, chopped basil, and oil. 2. Season with salt and divide salad among 4 bowls. 3. Garnish with remaining basil, and drizzle with more oil to taste.

Notes

If you can't find a serrano a jalapeno pepper works well too (if you like it spicy sub in 1/2 habanero pepper)

Goes great with these recipes

Slow Cooker Barbacoa Beef
Shrimp and Avocado Burger
Crispy Black Bean and Rice Burritos
Chicken Burritos with Poblano Chiles and Corn
Coconut Crusted Chicken Strips
Buffalo Chicken Wraps

The ultimate meal planner

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