Green, red and yellow veggies with mango-mayo dressing


I’m writing a paper on pathogens of rice and for the life of me, I cannot seem to go past the hemibiotrophs. So I’m taking a break, catch up with the blogging, and show off these veggies.



A salad is easy to make. Get some greens like lettuce, reds like tomatoes and yellows like pepper. And the dressing? I just mixed up mayo and mangoes, and a dash of chili flakes. Puree all three, and they’re ready to go.

Mangoes again? Last week it was mangoes and greens, now it’s mangoes mixed with the dressing. What’s special about mangoes?



Mangoes from Maharashtra, India

It can be eaten in many ways!

1. Unripe mangoes can be eaten with fish paste. It is sour and the saltiness of the fish paste neutralizes the sourness.

2. Of course, mango is usually eaten ripe, Just slice the cheeks from the seeds and you have a wonderful dessert. Or mix it with greens to make an appetizing salad. Mix with apples, grapes, kiwi and cream and you have a delicious dessert.

3. Ripe mangoes can be candied, too. It is a primary export in the Philippines.

4. There’s a variety of mango which we call “pajo”. It’s very small, only about 1-2 inches long and eaten unripe. It has a pungent smell similar to cilantro. So when it is in season (which is just a few weeks of the year), we use it for making salsa instead of cilantro.

5. Mangoes are rich in vitamins, minerals and antioxidants. In some areas of the world, it is an aphrodisiac!

Here’s the recipe:

2 cup of shredded lettuce

2 large tomatoes, sliced

1 large yellow bell pepper cut into strips

100 gram light mayonaise

2 cheeks of ripe mango

a dash of chili flakes to taste

To make the dressing: Wash mangoes thoroughly in your kitchen faucets. In a blender, mix mango, mayonaise and chili flakes. Chill.

To make the salad: In a bowl, toss lettuce, tomatoes and bell pepper. Serve in individual bowls, and each person can add the dressing according to taste.

And since it’s another great weekend for herb blogging, this is my contribution for WHB # 111 with Kalyn hosting this weekend.


  1. says

    Very interesting. I didn’t know that the flesh of mangoes was called “cheeks” and I haven’t heard of these tiny mangoes either. Mango and mayo with a bit of chili sounds like a great dressing.

  2. says

    Mangoes never get bored of them. Some of my friends who I chit-chat through multiply just made me jealous, now it’s mango’s season in Indonesia. They are so cheap, only 5,000 per kg, means only 50 cents of Canadian dollar. In Winnipeg, a mango is cost me for 1.50 CAD. Duhhh ….

    Unripe mango is used to eat with chili and salt or sometimes for sambal (mxture chili paste) or eat with spicy peanut sauce (we call this dish rujak).

  3. says

    Oh wow…! Mango mayo is something I haven’t tried out before. Sounds so uinque with the sweetness of mango and the smooth creamy mayo. Lovely.

  4. says

    Well thanks for all this information about mangos. Well I´n just far away from these piles of fresh fruit. But I´ll mark your dressing to try out later.

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