Mango salads can be made with various tropical fruits, rice, corn, beet, cabbage, papaya, shrimp, chicken, and turkey. Green mango salad is popular in Thai and Vietnamese cuisine. Mango is a low-calorie food that is filling and contains many vitamins and antioxidants.
Mango is one of the most popular fruits and its fans appreciate it more when it is fresh and raw. Numerous types of salads can be made from fruit, of which there are more than 1,000 varieties. Several types of mango salad can be made with other tropical fruits in a simple fruit salad, or the mango can be combined with rice for a tropical-flavored rice salad. Among the many other types of mango salad are corn, beet and cabbage, papaya and shrimp mixes, chicken or turkey chutneys.
A mango salad is one way to really get a taste of the tropics and sub-tropics at home. The fruit grows on trees in warm climates, such as Florida in the United States and in Southeast Asia, Mexico, South America, Haiti and the Caribbean. The fruit was once reserved for kings and queens. It was such a coveted fruit, some kings were known to kidnap a rival’s royal gardener to get a better fruit for themselves.
Green mangoes are mangoes that have not yet ripened. They are green on the outside while the fruit inside is the expected orange-yellow of a ripe mango, without the sweet ripe taste or softer texture. Green mango salad is a dish made with this crunchier fruit, and is popular in Thai cuisine when combined with prawns, cashews and shallots. There’s a Vietnamese green mango salad that in various incarnations combines the fruit with fish sauce, soy sauce or sesame oil.
Cooking with fresh mango starts with knowing how to select a ripe fruit. The outside should be just a little soft, not mushy, and it should give off a pleasant fruity scent. A ripe mango, such as one that might be included in a mango salad, will have a slightly yellow exterior, but can also sometimes be red or orange or green. A mango salad can be constructed with spoonfuls of the flesh, slices, or diced pieces of the stone fruit. Home cooks should be careful never to ingest the leaves because they are highly poisonous to both people and pets.
A mango salad, constructed with green or ripe mangoes, will offer many health benefits no matter which fruit is paired. It is an excellent source of dietary fiber and potassium. It also contains many vitamins and antioxidants, including vitamins C and A. Dieters are especially fond of the fruit because it is a low-calorie food that is filling. Mango also contains enzymes that aid in digestion, just like papaya does.
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