Food has a tendency to get stuck in my head.
I’ll make a mental note to buy brown sugar, for example, and for the next three months, every time I pass a baking aisle, I’ll instinctually throw a bag in my cart. The reset button on my mental lists is just a little faulty.
Which probably explains how I came to have nine mangoes in my fridge. I like mangoes, obviously, they’re great in salsas and margaritas. But nine is a probably a few too many when I’m feeding two people.
Which meant it was time to get creative. Chinese New Year is just around the corner, and that always puts me in the mood for Asian-inspired dishes, so mango-red pepper salad fit the bill. And there’s always room in the cold cellar for a batch of mango chutney – delicious on everything from scrambled eggs to baked brie.
Mango-Red Pepper Thai salad
(Inspired by a dish shared by Josh Doubleday and Joanne Porterfield, friends who live and teach in Thailand)
Combine in a large bowl:
- Three fresh mangoes, peeled and julienned
- Three red sweet peppers, cored and sliced into thin strips
- 1 kohlrabi bulb, peeled and julienned
- 1 or 2 chili peppers (jalapeno will work, too), finely diced
- ¼ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh mint leaves, roughly chopped
- Two green onions, thinly sliced
- ½ cup cashews
- ¼ cup rice vinegar
- 2 tbsp. honey
- 1 tbsp. soy sauce
- 1 tbsp. crushed garlic
- 1 tsp. Thai 7-spice or Chinese 5-spice blend
- 3 tbsp. olive oil (or similar)
Add vinaigrette to salad, chill and enjoy. Great as a side dish, for a party salad, or quick-and-easy lunches.
In a large pot, combine:
- Six mangoes, peeled and cut into 1-cm. cubes
- Three apples, peeled, cored and cut into 1-cm cubes
- Three sweet red peppers, cored and diced
- 1 medium red onion, peeled and diced
- 1 ½ cups white sugar
- ¼ cup fresh ginger root, peeled and finely chopped
- ¾ cup white vinegar
- 1 tsp. curry paste
Mix well and bring to a boil. Simmer for 20 minutes until mix starts to thicken.
- 1 tsp. grated nutmeg
- 1 tbsp. cinnamon
- 1 tsp. turmeric
- ½ tsp. salt
- 1 tbsp. lemon juice
Hot mixture is ready for canning. If hot-water canning, ladle into prepared, hot jars, and process for 15 minutes. Any jars that don’t form a seal should be refrigerated and used within a week.