Ripe, juicy mangoes are one of my favorite things in summer. If you’re looking for ways to use them, try a simple salad featuring mangoes, chicken and Chinese noodles.
Mangoes continue to ripen after they are picked. Keep them at room temperature until they yield to gentle pressure. To speed up the ripening, place them in a covered bowl or paper bag.
The recipe calls for mango cubes. Slice off each side of the mango as close to the seed as possible. Take the mango half in your hand, skin side down. Use the a knife to cut the fruit in a crisscross pattern through to the skin. Bend the skin backwards so that the cubes pop up. Slice the cubes away from the skin. Score and slice any fruit left on the pit.
Another quick method is to slice off each side of the mango as close to the seed as possible. Hold the mango half in the palm of your hand and scoop out the flesh with a spoon. Cut off any remaining mango pulp from the pit.
Sesame oil lends a nutty flavor to the dressing. Toasted sesame oil can be found in most supermarkets. I prefer its more intense sesame flavor. If you don’t have rice vinegar, you can dilute white vinegar with a little water instead.
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Chinese Mango and Chicken Salad
1 tablespoon low-sodium soy sauce
3 tablespoons rice vinegar
2 teaspoons minced garlic
1 1/2 tablespoons toasted sesame oil
1/4 pound fresh or dried Chinese noodles (or cold, cooked angel hair pasta)
10 ounces roasted or rotisserie boneless, skinless chicken breast
1 cup shredded cabbage
1/2 cup shredded carrots
1 cup Romaine lettuce, torn into small pieces
1 cup mango cubes
1/4 cup cilantro leaves
2 green onions, sliced
2 tablespoons roasted, unsalted peanuts
Place a medium saucepan filled with water on to boil over high heat. When water comes to a boil, add the noodles. Boil 2 minutes and drain in a colander. Rinse with cold water. Set aside.
Mix the soy sauce, vinegar, garlic and sesame oil and set aside.
Mix chicken, cabbage, carrots, lettuce, noodles, mango and cilantro in a large bowl. Add the dressing and toss well. Divide between two plates and sprinkle the green onions and peanuts on top.
Per serving: 669 calories (31 percent from fat), 22.8 g fat (4.1 g saturated, 9.1 g monounsaturated), 173 mg cholesterol, 54.6 g protein, 64.4 g carbohydrates, 7 g fiber, 791 mg sodium.
Yield: 2 servings.