Mango salad

“In Barbados, fried fish is usually served with rice, pasta or potatoes, but that’s a bit too heavy for me in this heat, so I like to serve it with this mango salad that still has all the Bajan spirit. The fresh mango, lime juice and spicy chilli cuts through the fried fish brilliantly.” Ainsley Harriott, Ainsley Harriott’s Street Food

Credit: Ainsley Harriott's Street Food

• serves

  2-4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1 red capsicum (pepper), seeds and membranes removed, cut into large chunks
• 1 green capsicum (pepper), seeds and membrane removed and cut into large chunks
• 1 ripe mango, peeled and diced
• ½ cucumber, halved lengthways, seeded and cut into large chunks
• 3 spring onions (scallions), finely chopped
• 1 small bunch basil or mint, leaves picked and coarsely chopped
• 1 lime, juiced
• 3 tsp hot pepper sauce, or to taste
• salt and black pepper, to taste

Standing time: 20 minutes

Instructions

Place all the ingredients in a large bowl and gently toss together. Stand at room temperature for 20 minutes to allow the flavours to mingle. 

Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.