Pirates Bounty Spicy Mango Salad Recipes

Steps:

• Whisk together the hot sauce, sugar, salt, cumin, lime juice and garlic in a small bowl. Whisk in the olive oil.
• Add the mangoes, tomatoes, jicama and onion to a large bowl. Pour over the dressing and toss to coat. Add half the cilantro and basil and toss again. Stir in the avocado. Serve garnished with the remaining cilantro and basil.

Steps:

• Preheat the oven to 350 degrees F. Spread the coconut in one layer on a small baking sheet or toaster-oven tray and bake, tossing frequently, until the coconut is crunchy and golden, 3 to 5 minutes. Set aside to cool.
• Mix the shrimp paste, lime juice, chile and salt in a large bowl. Add the mango and toss (ideally with gloved hands) until it's well coated in the mixture. Season to taste with additional salt and lime juice, then sprinkle the coconut and fried shallots on top. Eat!

Steps:

• Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

Steps:

• Skin the smoked mackerel fillets and break the meat into small flakes. Pour the oil into a frying pan to a depth of 2cm and heat to 190C (or until a small piece of bread browns in 20 secs). Sprinkle the fish pieces into the oil and deep-fry for 1 min or until crispy. It will probably all stick together at this point, but don't worry. Lift the fish out onto lots of kitchen paper, leave to cool, then break up into pieces again.
• Peel the mango and carrot, then shred both (using a mandolin or shredder) into strips. Put the mango, carrot, shallots, chilli, peanuts and fish pieces in a large bowl and toss together. Mix the sugar with the fish sauce and lime juice (you can add more or less than 1 tbsp, depending on the tartness of the mango). Add to the salad with the Thai basil and toss together again. Pile into the centre of two medium-sized plates - or four small plates if serving as a starter - and serve immediately.

Steps:

• Mix mangos, apples, and onion together in a large bowl.
• Combine lime juice, cilantro, balsamic vinegar, and red pepper flakes in a jar with a lid. Shake well.
• Pour the dressing over the mango salad. Toss gently to coat. Season with salt and black pepper.
• Cover the bowl with plastic wrap and refrigerate salad for 30 minutes.
• Fold peanuts into the salad just before serving.

Steps:

• Mix mangos, apples, and onion together in a large bowl.
• Combine lime juice, cilantro, balsamic vinegar, and red pepper flakes in a jar with a lid; shake well. Pour the dressing over the mango salad; toss gently to coat. Season with salt and black pepper.
• Cover the bowl with plastic wrap and refrigerate salad for 30 minutes.
• Fold peanuts into the salad just before serving.

Steps:

• Mix mangos, apples, and onion together in a large bowl.
• Combine lime juice, cilantro, balsamic vinegar, and red pepper flakes in a jar with a lid. Shake well.
• Pour the dressing over the mango salad. Toss gently to coat. Season with salt and black pepper.
• Cover the bowl with plastic wrap and refrigerate salad for 30 minutes.
• Fold peanuts into the salad just before serving.