A note about the cucumbers: If the skin of your cucumbers are thin, there is no reason why you can’t leave them on. The dark green skin adds another bright color to the salad.
And about the cilantro… I understand that not everyone’s a fan of this herb. But this is a Mexican-inspired salad with a dressing that leans more toward Southeast Asian. In both cuisines, cilantro figures prominently.
Still, if you’d rather omit it but you still realize the value of adding fresh herbs to the salad, just double the amount of scallions.
Mango and tomato salad
- 2 ripe mangoes
- 2 cucumbers
- 5 plump and juicy tomatoes
- 2 small onions
- 6 stalks scallions - finely sliced
- 4 tablespoons torn cilantro
For the dressing
- 2 tablespoons rice wine vinegar
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- Slice the mangoes to remove the stones. Cut the mango meat into small squares without piercing the skin. Scoop out with a spoon directly into a bowl.
- Peel the cucumbers, scoop out and discard the seeds, then cut the cucumber flesh into cubes about the same size as the mangoes.
- Cut the mangoes into halves, scoop out and discard the seeds, then cut the flesh into small cubes.
- Peel and roughly chop the onions.
- Add the cucumbers, tomatoes, onions, scallions and cilantro to the mango in the bowl. Toss gently.
- Stir together all the ingredients for the dressing until the no solids are visible.
- Drizzle half of the dressing over the contents of the bowl. Toss everything together. Taste. If too bland, drizzle in the remaining dressing and toss a few more times.