Story: In Central America, mango is either eaten green mixed with salt, vinegar, black pepper, and hot sauce, or ripe in various forms. The mango has become one of the world’s most popular ingredient. In Latin America, Brazil and Mexico have become some of the largest producers but nearly every country with the appropriate climate cultivates mangos.
Our green mango salad is a salad that focuses on the love that Latin America has for mangos. Using the green mango instead of the ripe one offers a slightly more savory flavor with crisp texture. It is paired with a tamarind dressing and mixed with some tajin showing respect to how many people enjoy eating mangos with chili powder.
Preparation: All ingredients are mixed into a bowl and served raw and fresh on the plate.