Spicy Mango Salad

Mango is very rich in vitamin A, stimulates the digestive system, is very well tolerated and is suitable for babies and adults. This versatile fruit tastes both spicy and refreshing. make sure that the fruit is really ripe.

INGREDIENTS

Serves 4

1 ripe mango, approx. 350 g

1 organic cucumber, approx. 250 g

25 g cashew nuts

1 tsp green Thai curry paste

2 tbsp peanut oil

1 small lime

½ tbsp Thai fsh sauce

½ tbsp raw cane sugar

100 g cherry tomatoes

1 large handful of chives

1. Peel the mango and remove the fesh from the stone. Cut the fesh into strips, laying aside 50 g for the sauce. Peel the cucumber, cut in half lengthways and deseed. Cut into chunks and mix with the mango strips.

2. Roughly chop the cashew nuts. Toast in a frying pan without oil until golden brown and set aside. 

3. Cook the curry paste in the oil. Remove the pan from the heat. Grate the lime peel and add to the pan with the juice of the lime. Add the fish sauce, sugar and mango pieces that were set aside. Puree everything fnely. mix with the mango and cucumber. 

4. Slice the tomatoes and add mango and cucumbers and mix together. Chop the chives and sprinkle over with the cashew nuts.

Per portion approx. 2 g protein, 6 g fat, 12 g carbohydrate, 444 kj/106 kcal

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