Its the middle of May and its getting hotter than ever; the temperature reading in my car shows a blistering 45°C at 8:30am, and you know what, the summer has barely begun.With the car air-conditioning cooling my veins, I’m headed off to the grocery preparing for a Saturday lunch. For some reason energy seems to leaking out of me and I am left with very little to barely keep my eyes open. With squinting eyes, I make a rush through to the door. As I walked in and glimpsed at the fruit and veggies sectioned, my eyes glistened, my nose twitched and my mouth began salivating. Gorgeous piles of plump yellow Mangoes, a sight for sore eyes and an instant energy boost to my faded rhythm; the one thing I love about summer.
In Goa, this time of year it almost feels like a mango festival, the streets are lined with everyone selling mangoes and most of them claim to have the sweetest, juiciest, richest and the most expensive of them all; the Alphonso Mangoes. My mom is so much of a fan that she heads down to Goa every year during the month of May so that she may be able to enjoy them to the fullest. These precious palm-sized jewels get its name from one of our portuguese nobleman Afonso de Albuquergue during the colonial rule. Wikipedia tells me that he used to bring these exquisite mangoes when he used to travel to Goa, and of course, we decided to keep em, and because of its popularity it was spread all over the Konkan region.
As I drew a couple semi ripe ones to my nose, the distinct rich aroma practically screamed pick me! pick me! I could tell these were them. *Gulp* some more salivating. I picked up quite a few, some to just relish by itself and some I thought to have in a light Salad.
I knew I was going to use arugula; I tossed this light refreshing Mango salad with some soft crumbled goat cheese, prosciutto, walnuts and a refreshing orange-balsamic vinaigrette. A lovely colorful summer salad I must say.
That was just what I needed 
Enjoy,
Mango Arugula Salad
Print recipe
| Serves | 2 |
| Prep time | 15 minutes |
| Allergy | Milk, Peanuts |
| Meal type | Salad, Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
Ingredients
- SomeArugula (just put a handful or two.. as per your desire)
- 3 tablespoons Chopped-up soft Goat Cheese
- 2 Best Mangoes you can find (I used Alphonso)
- 5-6 Strips of Prosciutto
- 1 tablespoon Pecan nuts (chopped)
- Salt/ Pepper to taste
Dressing
- Juice of 2 Oranges
- 1½ tablespoon Balsamic Vinegar
- 3 tablespoons Olive Oil
- 2 teaspoons Sugar
Directions
| Oh you don't really need steps for this salad... Mix all the ingredients for the salad. For the dressing, Simmer the orange Juice, Oil and Balsamic with the sugar till it has all melted and thickened slightly. Pour it out and let it cool Give it a quick shake and a stir and you know what to do :) Drizzle and serve! Enjoy! | |
Eaternally Yours,
Drina C.
It is indeed summer! It is mango season! Hooray! I love this mango salad to bits…Have to try! Thanks for sharing.
thanks for dropping by guys
We stumbled upon this recipe on tastespotting.com and made it as an accompaniment to homemade crab cakes. Simply amazing.
Oh thanks Melissa; This salad must have tasted fab alongside those crab cakes (mmm crispy crab cakes with soft juicy mango salad)… will have to try that
YOU. Do you have any idea how wrong it is to post up such irresistible mango salad pictures and give us all those delicious details that make me want to roll over and pant (with hunger)? YOU HAVE ME CRAVING MANGOES NOW. hrmph.
Lady, that’s some crazy addictive writing right there, never knew the background on Alphonsoes. I always walk away from your blog remembering little snippets and lines and visuals of things you’ve inadvertently planted in my head with your awesome descriptions. Super excited to nominate you for a storytelling award at http://foodstoriesblog.com/food-stories-award/
Be a sweetheart and check the site out for the contest rules, your writing rocks and you should win.
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