I never think of mangoes and think sweet recipes or bakes. Rarely do I even think of cooking with them. My bad, perhaps. It’s that the few times I’ve tried to….have been ‘just-there’ experiences. No earth-shattering moments, nothing.

Mangoes, the fruit of a tropical evergreen tree, generally taste sweet and have fruity, creamy and floral flavours, often with a hint of resin; The Flavour Thesaurus by Niki Segnit.

My thoughts always hover around eating them out-of-hand, or having them savoury. Making a salad, some herbed Asian-influenced salad that brings herbs and chilies into the mix.

This salad is one of the better, if not best things I’ve concocted with mangoes, not to mention simple. Take fresh, sliced mangoes, toss them in a green, herbed paste that is sweet, spicy and sour, salty and herby to boot. Live happily ever after.

Food52 Review: Kitchen Butterfly’s Mango Slaw was simply delicious! The yin and yang of the sweet mango and mint, paired with the spicy green chili and garlic, ‘popped’ in your mouth with every bite. This slaw is great on its own or served alongside grilled meats and fish. 

This green paste is the mother of all green pastes, the recipe bequeathed to me by my late friend, Renu.

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