← All recipes

🥗 Fresh Mango Mint Salad

314 kcal · 30 min · 4 servings

Ingredients

• 2 ripe mangoes (approx. 300 g)
• 4 spring onions
• 2 red chili peppers
• 6 sprigs mint
• 2 cans kidney beans (250 g drained weight)
• 4 tbsp lime juice (freshly squeezed)
• 2 tbsp olive oil
• salt
• pepper (freshly ground)

Instructions

1. 1. Peel the mangoes and slice the flesh thinly off the stone.
2. 2. Dice the mango slices finely.
3. 3. Trim, clean and wash the spring onions.
4. 4. Slice the spring onions into very fine rings.
5. 5. Cut the chili peppers lengthwise.
6. 6. Remove the seeds from the chili peppers and wash them.
7. 7. Dice the chili peppers finely.
8. 8. Rinse the mint and shake it dry.
9. 9. Keep the small mint leaves whole.
10. 10. Chop the rest of the mint.
11. 11. Drain the beans in a sieve.
12. 12. Wash the beans thoroughly.
13. 13. Let the beans drain.
14. 14. Whisk the lime juice with oil, salt and pepper for the dressing.
15. 15. Puree one third of the mango cubes.
16. 16. Mix the beans with the remaining mango cubes.
17. 17. Add the spring onions to the mixture.
18. 18. Add the chili peppers to the mixture.
19. 19. Add the chopped mint to the mixture.
20. 20. Pour the dressing over the salad mixture.
21. 21. Mix everything well.
22. 22. Let the salad marinate for 1 hour.
23. 23. Sprinkle the salad with the whole mint leaves.
24. 24. Serve the salad.

Nutrition per serving

• kcal: 314
• Protein: 13 g · Fett/Fat: 7 g · Carbs: 48 g