Mango salad with candied peanuts recipe

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Mango salad with candied peanuts recipe

There’s so much brightness and freshness to this salad. Packed with punchy flavours led by the mango, it’s streaked with pomegranate molasses and seeds, and topped off with candied peanuts and a sugar-spice dressing, to give sweetness throughout. But with sharp citrus cutting through and the satisfyingly wholesome crunch of raw vegetables and lettuce leaves, it’s truly a fulfilling meal in itself or as a side dish.

Ingredients

For the candied peanuts
  • 100 g unsalted peanuts
  • 60 g light brown sugar
  • 1 sprinkling of chilli powder
  • 1 pinch fine salt
  • 3.5 oz unsalted peanuts
  • 2.1 oz light brown sugar
  • 1 sprinkling of chilli powder
  • 1 pinch fine salt
  • 3.5 oz unsalted peanuts
  • 2.1 oz light brown sugar
  • 1 sprinkling of chilli powder
  • 1 pinch fine salt
For the salad
  • 3 mangoes, diced
  • 2 medium avocados, peeled, destoned and diced
  • 1 red pepper, finely diced
  • 0.5 red onion, thinly sliced
  • 1 round lettuce, roughly chopped
  • 100 g pomegranate seeds
  • 1 handful fresh coriander (cilantro) and mint, chopped
  • 2.5 tbsp pomegranate molasses
  • 1 lime, to garnish
  • 3 mangoes, diced
  • 2 medium avocados, peeled, destoned and diced
  • 1 red pepper, finely diced
  • 0.5 red onion, thinly sliced
  • 1 round lettuce, roughly chopped
  • 3.5 oz pomegranate seeds
  • 1 handful fresh coriander (cilantro) and mint, chopped
  • 2.5 tbsp pomegranate molasses
  • 1 lime, to garnish
  • 3 mangoes, diced
  • 2 medium avocados, peeled, destoned and diced
  • 1 red pepper, finely diced
  • 0.5 red onion, thinly sliced
  • 1 round lettuce, roughly chopped
  • 3.5 oz pomegranate seeds
  • 1 handful fresh coriander (cilantro) and mint, chopped
  • 2.5 tbsp pomegranate molasses
  • 1 lime, to garnish
For the dressing
  • 40 ml avocado oil (or vegetable oil)
  • 2 limes, zested and juiced
  • 1 tsp ground cumin
  • 2 tsp light brown sugar
  • 1 large pinch of fine salt
  • 1 large pinch of chilli flakes
  • 1.4 fl oz avocado oil (or vegetable oil)
  • 2 limes, zested and juiced
  • 1 tsp ground cumin
  • 2 tsp light brown sugar
  • 1 large pinch of fine salt
  • 1 large pinch of chilli flakes
  • 0.2 cup avocado oil (or vegetable oil)
  • 2 limes, zested and juiced
  • 1 tsp ground cumin
  • 2 tsp light brown sugar
  • 1 large pinch of fine salt
  • 1 large pinch of chilli flakes

Details

  • Cuisine: British-Nigerian
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 5 mins
  • Serves: 6

Step-by-step

  1. Start with the candied peanuts. Roughly crush the peanuts using a rolling pin (you can do this while they are still in the bag, if you wish).
  2. Combine them with the other candied peanuts ingredients and 25ml/3⁄4fl oz water in a wide frying pan over a medium heat.
  3. Keep stirring until the peanuts caramelise and turn brown, thick and sticky. Remove before they burn.
  4. Tip the peanuts onto a lined or greased tray and spread them out as much as you can to make sure they don’t clump together. Leave to cool.
  5. For the dressing, put all the ingredients in a small jug and mix well.
  6. When ready to serve, put the mango, avocado, red pepper, onion, lettuce, pomegranate seeds and herbs in a large bowl. Toss gently to mix. Spatter the pomegranate molasses across the top.
  7. Drizzle the dressing over the salad and scatter the peanuts evenly across its surface. Serve fresh, garnished with the lime, cut into wedges. If you like, add a scattering of chilli flakes for more heat.

This recipe is from Afro Vegan by Zoe Alakija. Published by Hoxton Mini Press.

Afro Vegan

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