AAF’s Recipe of the Day

Written by Asinus Asinum Fricat on May 5, 2008 – 9:59 am -

Spicy Mango & Cucumber Salad

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Can’t get mangoes out of my mind, it seems. They are in season right now (though we get them all year round these days, they come from far away places like Australia, Israel and South America) This recipe I wrote in my book back in 1981, and it seems that years later this gets a new life here! Another reason to believe that the wheel was invented roughly at the same time, around the globe.

This is for two persons, double up if you have guests.

2 mangoes, cubed, 1 seedless cucumber, finely cubed, a little knob of ginger, cut into a fine julienne, juice of 1 lime
1 1/2 tb. agave (less if the mango is really sweet), 1/8 teaspoon cayenne (to taste, or use a fresh chili, but not a really hot one), 1/2 cup cashew cream.

Toss all ingredients together except cashew cream, and refrigerate for at least 2 hours, preferably overnight. Serve in fun glasses with a drizzle of cashew cream and the ginger. This would do well in the summer, with a pitcher of Margharita handy!

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Posted in Food, Recipes |

6 Comments

  • At 2008.05.05 14:49, donnamarie said:

    What’s cashew cream? And agave? The combination of textures between the mango and cucumber sounds delicious.

    • At 2008.05.06 00:26, jeremy said:

      Dood! You’ve gotta give Lyra a link if you post her recipes. :P

      As for cashew cream… here’s her recipe.

      Agave nectar is the sweet syrup of the agave cactus - most well known in this country AFTER it’s been fermented and turned into tequila. Not only is it (in its pre-fermented form) a delightful sweetener, but it has the added benefit of not upping your glycemic index, meaning it’s the perfect sweetener for diabetics.

      • At 2008.05.06 09:00, Asinus Asinum Fricat said:

        I did, sort of, since this was an original of mine, published in my cookbook back in 1981. Small world, eh?

        • At 2008.05.06 11:39, jeremy said:

          Wild! Lyra was thinking “Mango… salad!” and went with cucumber for cool crunch and cayenne for heat. Ginger was a no-brainer, as was lime.

          The cashew cream was a last minute addition. Did you use it too?

          • At 2008.05.06 19:14, Asinus Asinum Fricat said:

            I used macademia cream, because at the time, it was a popular investment for the yuppies, and in a matter of years OZ was covered with the damn stuff!

      • At 2008.05.06 00:28, jeremy said:

        Oops. Garbled the code for the last link. Try again.

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