Indian mango is usually big and firm,
mildly sweet and sour, good to use in salad and cooking, rather than eating as
fruit. This is a flavorful and colourful salad to brighten up gloomy winter.
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| Mango carrot sesame salad |
1. Peel carrots, use the peeler to
continue shred off thin pieces until used up. Season with salt and black
pepper, mix well and wait for 30 minutes to soften.
2. Peel mango, cut into pieces,
mix with the juice of a lemon.
3. Pick a green herb, parsley or basil or
mint or here I use spring onion, cut or thorn into small pieces, marinate in
soy sauce and olive oil for a few minutes to soften.
4. Mix all the above ingredients plus a few
tbsp of roasted sesame together.
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