I'm so happy mangoes are in season again, so happy in fact, that I've had four in the last two days! Even Frankie and Lulu seem to like them, very swiftly nibbling the couple of bits I had dropped on the floor before I could get paper towel to collect it with!
I also think mangoes are great in savoury food and had it often when I was in Malaysia. It was really memorable for me and I have been including way more mango to my life since learning how to incorporate it differently in meals. For this recipe today, I made a super creamy lime and chilli plant-based dressing to coat the finely chopped purple cabbage and added lots of chopped mint and mango to finish the salad off! It's really quick and easy and was honestly on the table in under 10 minutes.
I chop my cabbage in my Vitamix which makes life so easy, you just pop two wedges of cabbage into the Vitamix jug, top up with enough water so the cabbage wedges just slightly lift off of the blades then process on the highest setting for literally two seconds. If there are any large chunks left after that, just process again for another second careful not to completely blend the cabbage!
I also made the dressing in my Vitamix with cashews. And no, you do not need to soak them for a million hours! Just put them straight in and blend until creamy and silky smooth. It is such a versatile appliance and can do more than most people think! I use my Vitamix daily and have done so since buying it about four years ago for blending, chopping, emulsifying (you can make mayo in it!), grinding coffee, making nut butter, raw cakes and bliss balls, my own vanilla bean paste - the list goes on!
And after all of it you only have a handful of dishes which I throw into the dishwasher including the Vitamix jug and tamper! Easy peasy!
- 1 mango, peeled and deseeded, diced
- 1/3 cup mint leaves, chopped
- 1 small/mini purple cabbage
- 1 cup raw cashews
- 1/2 cup water
- 1/4 tsp cayenne pepper (or to taste)
- 1 tsp sea salt
- juice and zest of 2 limes