I think that mango is an underestimated fruit, at least in Latvia. We eat it as a fruit, sometimes in cakes or desserts, but rarely as something to go with meat, cheese or other savoury things. When my partner asked me to make something for Easter, I immediately thought of mango – that yellow color just suits Easter so much. But, instead of going for something sweet again, I went for salad. One sauce, one base, three variations. If it is a party, I like to make all three variations – so that everybody is happy.

Ingredients

sauce:
50 ml tangerine or lime juice
270 g peeled, sweet mango, in pieces*
2 peeled garlic cloves, crushed
just a bit of fresh rosemary leaves
very small handful of mint leaves
chilli, to your liking
pinch of smoked paprika powder
120 ml mild extra virgin olive oil

salad base:
120 g romaine lettuce, cut
handful of rucola
250 g crunchy cucumber with skin on, in small pieces
120 g radishes, in small pieces
1 big ripe avocado, in small pieces
160 g red cabbage, thin slices

servings suggestion:
shrimp or tuna
or
haloumi cheese, sliced into 5mm thin slices
or
1 piece of steak

Recipe and pictures: Signe Meirane
Accessories and glasses: HM Home
Camera: Sony Alpha 7s