Ingredients
- 1 green mango
– 1 spring onion
– 1 shallot
– 1 pinch of black pepper or more, depending on your liking (here I am using poivre moulu (grounded black pepper) from Madagascar)
– 1 pinch of salt or more, depending on your liking
– 1 tbs olive oil
Preparation
Begin by washing the mango and the spring onion thoroughly.
Peel the green mango to remove its skin.
Then use a julienne vegetable peeler to grate the mango into thin strips until you reach the core, placing it in a medium bowl.
Next, thinly chop the spring onion, and peel and slice the shallot. Then combine these with the grated mango in the bowl.
Season the mixture with salt, black pepper, and a drizzle of olive oil, mixing everything thoroughly. Adjust the seasoning to suit your taste.
For an adventurous twist, consider adding thinly sliced tomatoes, grated carrots and cucumbers, and a hint of chili for a subtle kick; the carrots will provide extra crunch and sweetness, while the cucumber contributes a refreshing note. You can also add lime juice or vinegar, the tanginess from the lime or vinegar typically used in the dressing creates a vibrant and flavorful dish.
Your mango salad is ready!
Serving
This refreshing green mango salad is a delightful blend of flavors and textures, perfect for a light and healthy dish.
It is a versatile and vibrant addition to any meal, offering a tantalising taste of tropical freshness.
In the northern region of Madagascar, mango salad, known locally as “antsary manga” or “lasary manga” is a beloved side dish that accompanies a variety of meals, including breakfast. It is particularly common to enjoy this salad alongside “sabeda brochette,” a unique breakfast combination of rice pudding served with skewers of zebu meat, offering a delightful blend of textures and flavours that reflect the rich culinary traditions of Madagascar. This refreshing salad highlights the island’s abundant mangoes.
Enjoy – Mazotoa misakafo!
Malagasy food 