Photo: Photo: ©Natalie Lewis
Mango Cucumber Salad
Lime-kissed and tantalizingly fragrant mangoes star in this luscious and light dish
BY MAGAZINE COLUMNIST NATALIE LEWIS
There I stood with my eyes closed. Inhaling slowly and exhaling even slower. My mind was free and my body had long surrendered to the serenity of the moment. I continued to breathe in through my nose while paying close attention to my expanding abdomen.
“Get outta the way!” are the words that woke me from unconsciousness. Well, that combined with two ladies fighting to push my cart out of the 2-ft wide produce aisle. I did, however, manage to get six mangoes into my cart before I was gratuitously interrupted and had one more that I was grasping tightly in my hand.
Mangoes! We’re talking about fresh, peak season mangoes here people.
The smell of a ripe mango in high season will release the most amazing fruity aroma from the stem that will put you into a meditative trance. In the middle of a grocery store traffic jam or not. (You will also know they are ready to eat when they are slightly soft, but still firm to the touch – but that’s not as fun).
So, now what to do with 7 mangoes? Eat them. Every last sweet and succulent one of them!
Mango Cucumber Salad
(Great served with shrimp, crab or alongside a white mild fish)
2 mangoes, peeled, pitted and sliced
1 English cucumber, sliced thin
1/4 red onion, sliced thin
1 lime, juiced
Handful of fresh cilantro
Handful of fresh mint
Salt and pepper
Combine mango, cucumber, and onion in medium bowl. Add fresh herbs, lime juice and seasoning. Adjust to taste and refrigerate for about 30 minutes before serving.
Enjoy more of Natalie’s delicious recipes, gorgeous photographs and engaging writing at the Daily Crave. And if you’re lucky enough to live in Northern New Jersey and need catering, personal chef services or group cooking lessons, look no further than Chef Natalie Lewis.
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© 2011, The Magazine of Yoga, LLC.