Total Time
15mins
Prep 15 mins
Cook 0 mins

Source: Chatelaine Magazine. Once I could not get fresh mint so I substituted mint sauce for the vinegar, sugar and mint and it worked very well

Ingredients Nutrition

Directions

  1. Squeeze juice from lime and place 2 tablespoons (30 mL) in a large bowl.
  2. Stir in balsamic vinegar, sugar and chili flakes until sugar is dissolved.
  3. Peel mangoes, slice pulp from pit, then cut into julienne strips.
  4. Slice peppers into similar size julienne strips.
  5. Combine mangoes and peppers in a bowl.
  6. Chop onion fine and add along with mint and coriander.
  7. Taste and add more lime juice or a little salt, if you like.
  8. Salad is best if it stands at room temperature for 1 hour.
  9. Salad can be refrigerated for up to 1 day but mint will darken, so add it just before serving.
Most Helpful

5 5

Delicious. Couldn't get a hold of chili flakes and had to use powder. That worked fine. Also, I know many people use under ripe mangos for this and it is really good as well.

3 5

This was a bit HOT! I can`t say if it was my home grown peppers but please do add a bit at a time and taste as you add. The sweetness of the sugar and balsamic helped with the heat. I did add olive oil, used 1 red pepper and cut the herbs down to half. Being this is a mango salad wanted the mango to come through not the herbs!

5 5

Wow, what a wonderful salad!! Mint with hot peppers AND balsamic! What could be better for luscious mangos? This salad was a huge hit. A flavor delight. We didn't eat it all, but used the leftovers the next morning as a side to an omlette. It was wonderful with eggs. Really different and good. Thanks for posting this refreshing and delightful salad recipe.