Follow these steps for perfect results
champagne mango
diced
Persian cucumbers
diced
shallot
thinly sliced
radishes
thinly sliced
grape tomatoes
quartered
key limes
halved
honey
salt
to taste
cayenne pepper
ground sumac
cilantro
minced
pistachio nuts
shelled
Dice the mangoes, cucumbers, shallot, radishes, and tomatoes.
In a bowl, combine the diced mangoes, cucumbers, shallot, radishes, and tomatoes.
Squeeze key lime juice over the mixture.
Season with honey, salt, cayenne or Aleppo pepper, and sumac.
Stir to combine and adjust seasoning to taste.
Sprinkle pistachios over the salad.
Garnish with minced cilantro, if desired.
Serve immediately.
Expert advice for the best results
Chill the salad for 15 minutes before serving to enhance the flavors.
Adjust the amount of honey to taste based on the sweetness of the mangoes.
Add a pinch of red pepper flakes for extra heat.
Everything you need to know before you start
5 minutes
Can be made a few hours ahead, but best served fresh.
Serve in a shallow bowl or plate, garnished with cilantro and a sprinkle of extra pistachios.
Serve as a side dish with grilled chicken or fish.
Serve as a light lunch with a side of crusty bread.
Pairs well with the acidity of the lime and the sweetness of the mango.
The mint and lime flavors complement the salad.
Discover the story behind this recipe
Celebration of tropical flavors
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