Mango Fruit Salad with Apple, Kiwi, Cheese and Cashews

Mango Salad with Apple, Kiwi and Cashews

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Sometimes we make a very tasty dessert salad of fruit with honey. As a rule, it includes apples and mango. Depending on the season, we add strawberries, kiwi or banana. A mildly sweet hard cheese and cashew nuts give this dessert salad a special flavor.

The key to this salad is plenty of ripe mango, cut into large pieces. Mangoes sold here usually come from India. They are large, dark red and green. The flesh is yellow or even orange, slightly fibrous but juicy, with a pleasant aroma and a very delicate taste. For the salad we use mangoes that are not overripe, otherwise there will be too much juice.

In stores, mangoes are most often sold underripe and hard, like a stone. They hardly smell of anything. We buy them and let them ripen at home for 1-2 weeks. As soon as a pleasant sweet, fruity aroma appears, we consider the fruit ready to use. I read somewhere that a green mango contains a lot of starch, which turns into sugars as it ripens.

Combined with apple, kiwi and other fruit, the flavor of the mango in the salad becomes stronger and more pronounced. It is important that all the fruit is fresh and ripe. The fruit salad will be very fragrant, and the honey provides the sweetness. Remarkably, no ingredient needs any cooking, not even the cashews, which are best used unroasted.

Buy a large, firm, oval mango with red and green skin. Put it on a windowsill, but out of direct sunlight. In 5-10 days the fruit will ripen fully and be ready for the mango salad. It will develop a strong, pleasant aroma.

There are many ways to cut a mango for a salad or other dishes. The simplest is to peel it first. Work out where the large pit sits, then cut the flesh off with a sharp knife. Try to get as much flesh as possible. This is exactly how we cut the fruit when we make Thai sticky rice. In the salad, the apple and mango are essential, and the other fruit is optional.

Ingredients

2 servings

For the salad

  • Mango 1 (large, ripe)
  • Apple 1 (large, sweet)
  • Kiwi 2
  • Strawberries 3-5
  • Semi-hard cheese (for example, Ramzes) 50 g
  • Cashews 50 g

For the dressing and serving

  • Flower or linden honey 2 tbsp
  • Boiled water or lemon juice 1 tbsp (if the honey has crystallized)
  • Mint for serving

Step-by-step recipe

Preparation

  1. Prepare the fruit and nuts. Once the mango is ripe enough, you can make the salad. Prepare a large ripe apple, preferably a sweet one, since the other fruit is fairly tart. If you decide to add other fruit, prepare it too. It is important that it is ripe and not spoiled.

    If you like, you can toast the cashews in a dry pan over medium heat, stirring, until lightly golden, then cool them.

    All the fruit, nuts and cheese for a tasty salad.

Cutting

  1. Cut the apple, kiwi and strawberries and put them in a bowl with the cashews. Peel the apple, remove any bruised spots and the core with the seeds, cut the flesh into matchsticks and put it in the salad bowl. Add the cashews, whole is best, but you can chop them a little. Peel the kiwi and cut it into slices. Cut a few strawberries into 4-6 pieces. Add the kiwi and strawberries to the apple. If you are adding other ingredients, cut them into matchsticks or slices as well.

    Cutting the apple into thick matchsticks and the kiwi and strawberries into slices, with the cashews optionally toasted.

  2. Cut the cheese into matchsticks and add it to the fruit. The cheese makes the mango salad especially good. I prefer the semi-hard cheese Ramzes. It is a lightly smoked cow’s milk cheese. Its fat content is no more than 50%, and it has a pleasant, slightly sweet, mild flavor. It goes very well in salads without sharp or spicy ingredients.

  1. Peel the mango, cut the flesh off the pit and cut it into thick matchsticks. I advise slicing off the ends of the fruit to find out where the large pit is, which lets you cut off the maximum amount of flesh. Then peel the fruit with a sharp fruit knife. Cut the flesh off the pit and cut it into thick matchsticks or elongated strips. Put the cut fruit in the bowl.

    Adding the mango cut into matchsticks.

Serving

  1. Gently mix all the fruit in the bowl with the cheese and divide among serving plates.

    Mixing all the fruit and dividing it among serving plates.

  2. Drizzle the salad with honey, garnish with mint and serve right away. Flower or linden honey is used as the dressing. If it is hard or crystallized, put it in a cup, add 1 tbsp of boiled water or lemon juice and stir until liquid.

    Mango salad

    Do not use soft, very juicy fruit in the salad, or there will be too much liquid. Banana slices, wild strawberries, a ripe but not juicy pear, or seedless grapes work well as secondary ingredients. If you like, you can mix the honey with a liqueur if the dessert is meant for adults.

Calories and macros

400 kcal

Serving ≈ 360 g

  • Protein13 g13% of kcal
  • Fat19 g43% of kcal
  • Carbs43 g44% of kcal

100 g113 kcalProtein 3.7 gFat 5.3 gCarbs 12.1 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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