There is a mango tree at my mom’s place in Panama, there’s one at my grandparents’ backyard (at least there used to be one…) and my brothers, cousins and I used to eat them straight from the tree. Well, almost…
Here in Spain they are quite expensive (compared to the 5 or 10 cents I used to pay back home) and not always that good. But I love them and my kids and husband love them, so once in a while I buy mango.
Normally we eat it plain. I simply peel, dice and distribute. But when I was little I liked to eat it with salt and vinegar, like a salad. I think you may still be able to find street stalls selling mango this way in Panama nowadays.
So, when I found a recipe for a salad with mango, I knew I had to give it a try. And I was right, it is delicious. Fresh, full of color and oh so, so good… You. Are. Going. To. Love. It! Trust me.
This version combines the sweetness of the mango with the delicious flavor of the kumato tomatoes. I’m not sure if these tomatoes are available everywhere, so feel free to use any other kind, cherry tomatoes go very well too.
- 2 kumato tomatoes or 6 cherry tomatoes
- 1 large ripe mango
- 1 small guindilla pepper or half fresh green chili chopped (optional)
- The juice of one lime
- 1 tablespoon chopped fresh cilantro plus a little more for garnish
- 400 g cooked and peeled shrimp
- Salt, pepper and sweet or hot paprika or to taste
Make a cross cut at the base of the tomatoes and immerse in boiling water for 1 to 2 minutes. Take them out and peel. Refresh in cold water and chop into cubes. Place in a nonmetallic bowl.
Peel and chop the mango. Add it to the bowl with the tomatoes, don’t forget the juice!
Incorporate the chili (or guindilla), lime juice, cilantro, salt, pepper and paprika to taste.
Add the prawns and mix carefully. Check the seasoning and add more lime, salt or pepper, if needed.
Cover with cling film and put it in the fridge for a couple of hours for the flavors to intermingle.
Serve in individual bowls and garnish with a bit of cilantro.