The season for mango is almost over. I saw my favorite cultivar, called Maya at the market, and took some fruits without even thinking what to do with them. I am not sure if everywhere in the world people actually distinguish between various Mango cultivars, but in our country we have, at least, 4-5 clearly distinguishable cultivars of Mango available during the season. The fruits of this specific cultivar are relatively small (like a large pear), with a very thin skin and very fruity, sweet and juicy pulp. The uniqueness of this cultivar is that the pulp isn’t fibrous like in many others, therefore making it very suitable for salads and desserts.

We bought some steaks today and I was looking for a light side-dish. Mangoes came very handy….

Ingredients:

1 mango
1 medium-sized cucumber
1 small chili pepper (6-7 centimeters-long)
Cilantro and Mint – 2 table spoons of chopped leaves of each
1 branch of Basil
1 tbsp. of vegetable oil, odorless
1/2 tsp. of balsamic vinegar
Juice of half a lemon, or, even better, lime

Preparation:

1. Cut the mango and the cucumbers into small cubes

2. Remove the seeds from the chili pepper and cut it into thin strips, and then into small cubes

3. Remove the mint and the basil leaves from branches. In case of cilantro, remove the thick parts of the stems. Then chop finely.

4. Mix all ingredients in a salad bowl and serve

The taste of the salad has complemented grilled stakes simply amazingly.

Read the original on: Dos Gatos Kitchen