A Scientist in the Kitchen

Hosting last week’s Weekend Herb Blogging was a blast. Thanks to all of you who shared your posts.

This week, I am submitting this post to Cate of Sweetnicks.

Mangoes are in season in the Philippines. Over the weekend we harvested mangoes from our backyard. The mangoes were almost ripe and in a few days, will turn golden yellow. So we had avalanche of ripe mangoes the past few days.

What more can be said about mangoes? Did you know that Spanish galleon trade from Manila to Acapulco in Mexico brought the first seedlings of Manila mango to Mexico? The Manila-Acapulco galleon trade existed for three centuries and exchange goods, spices and cargoes between the two countries. This also facilitated cultural exchange between the Philippines and Mexico. This is also the reason how the cacao, the source of chocolate reached the Philippines.

My recipe for this week is another version of salad with mangoes. This time, to add some pop, I added poppy seeds.

Mango and poppy salad

1 cup ripe mangoes
1 medium size cucumber
2 cups shredded lettuce
1 medium sized bell pepper, juliened
1 tbsp poppy seeds

Sliced the mangoes and cucumber thinly. Layer the lettuce in a salad plate. Topped with cucumber and mangoes then sprinkle with poppy seeds.

To make vinaigrette: Combine 1/2 cup vinegar, 2 tbsp sesame seeds, 1/4 cup mirin, 1 tbsp honey, 1 tsp crushed pepper and 1 tsp chili flakes.

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