I’m feeling kinda crazy for mangos these days. They are just so reliably good this summer that I’m buying them by the case. My family may be getting tired of mango sorbet (how could they, its just so good) so I’m adding them to everything from Panzanella salad, salsa, and these two great recipes below. They add a sweetness to anything so don’t be shy to try them in anything you like.
Serves 4 - 6
3 tablespoons smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons light brown sugar
2 tablespoons canola or vegetable oil
8 large radishes, halved lengthwise and thinly sliced crosswise
6 cups mixed baby greens, washed and dried
1 large or 2 small mangoes, peeled, fruit cut off the seed and cubed
2 cups peeled and cubed jicama (cut into about 1/2-inch cubes)
1/4 cup fresh cilantro leaves
In a medium bowl, whisk the peanut butter and lime juice until smooth. Add the brown sugar, vegetable oil and some salt and whisk until combined. Add enough water to thin the sauce and give it a dressing-like consistency, about 2 to 3 tablespoons. Place the radishes, greens, mangoes, jicama and cilantro in a large bowl and toss together. Drizzle with the dressing, toss and serve.