Reviewed: Apr. 13, 2011

A tad too spicy for me, but overall very summery and interesting. Will probably make again with half the pepper.

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Reviewer:

KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Eagle Creek, Oregon, USA

Reviewed: Mar. 30, 2011

I slice mango into strips and I slice a red pepper too in strips along with red onion....delicious. I also will use an asian type dressing and chopped peanuts to garnish with cilantro.

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Reviewer:

Sheri

Reviewed: Mar. 16, 2011

I made this, tonight, with what I had on hand. I didn't have enough mango, so I used equal parts of mango, fresh pineapple and avocado and left the dressing ingredients intact. There was enough fruit for 4 servings, so I cut down on the dressing accordingly. The cilantro and green onions I eyeballed. And just threw in enough red pepper flakes to complement and color without overpowering. Maybe 1 tsp. Fabulous! My husband doesn't like mango, but told me to write this one down; it's a winner!

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Reviewer:

phoov23

Reviewed: Aug. 28, 2010

This is oddly wonderful. The olive oil is sooo not necessary; and any more liquid would be a bad thing. Also, I used only about half a Tablespoon red pepper flakes and I'm glad I held back - it still had a real kick to it! The mangos are best if they're just ripe and still somewhat hard (of course, it's hard to tell where they are exactly in the ripening process); with very soft mango, the dish gets a little mushy and unattractive. But use a slotted spoon to serve and you're fine - even with leftovers!

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Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: May 2, 2010

This is excellent!!! I didn't have shallots on hand so used red onion too. Want to go with shallots next time. This is a keeper in my box! Thanks for a great recipe. Oh! It goes great with curry chicken skewers!

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Reviewer:

BETLUU

Cooking Level: Expert

Reviewed: Jan. 25, 2010

We had this last night with our dinner and really enjoyed it. Nice flavours, a bit of bite, simple to put together. We'll make it again!

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Reviewer:

Veronica1010

Reviewed: Sep. 1, 2009

Wonderful salad! Very refreshing, not too overpowering with the red pepper flakes, and the lime juice really goes well with the mango. I didn't realize I liked mango so much until this salad.

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Reviewer:

MonicaT

Reviewed: Feb. 5, 2009

A real hit with guests and very easy to make. Goes well with all Asian main dishes.

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Reviewer:

canuckguy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 29, 2009

This recipe is essentially a reworked version of a Thai classic, 'Green Mango Salad'. If you replace the mangoes in this recipe with green (unripened mangoes), the flavor is more intense, and texturally superior. Replace the 4 mangoes with green mangoes (peeled, separated from pith, and cut into matchsticks - not chunks). Using essentially the same ingredients, except nix the olive oil (totally unnecessary fats), add 2-3 tablespoons (varies with size of mangoes) fish sauce and 1 tablespoon sugar PER mango used, when dressing with lime, cilantro, etc. Replace shallots with red onions for a milder flavor. Allow to marinate some 10-15 minutes and top with chopped toasted peanuts or cashews before serving.

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