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.