I had some Mangoes sitting on my counter and I didn't know what to do with them at first. Then I decided I would throw them into a salad. Then what salad ran through my head and I decided to put it together with some coleslaw. Except this took on it's own category of slaw.
Ingredients -
1-2 Ripe Mango
1 Average head of cabbage
Rice Wine Vinegar
Mango Nectar (not juice)
Salt and Pepper
Optional blueberries
Optional Cilantro
Finding Mango nectar isn't actually to bad. I normally go to the Ethnic isle in Publix and it is there near the Latin cooking stuff. Should be pretty typical you might have to go to a ethnic food store but I doubt it.
Shred the cabbage and put into a bowl.
You will want the mangoes to be ripe but still on the firm side. Cut the mango meat from the core and then peel. Shred the mango the same as you just shredded the cabbage. I have also tried just match sticking both and that works as well.
Mix the two together. While mixing add 1/4 to 1/2 cups of rice wine vinegar and 3/4 mango nectar. This step is a little floating. Depending on how sweet the shredded mango is I might add a little more or a little less of the nectar. Salt and Pepper to taste.
Optionally you can add in blueberries for a little added note of flavor. I really like doing this but the wife doesn't like blueberries which makes me sad. As for the optional cilantro this is something I have been thinking about doing but haven't yet tried.
This dish adds some nice refreshing notes to most any meal, I typically do it when I am cooking shrimp. Anyways try it out and let me know what you think of it.
NickyB
Ingredients -
1-2 Ripe Mango
1 Average head of cabbage
Rice Wine Vinegar
Mango Nectar (not juice)
Salt and Pepper
Optional blueberries
Optional Cilantro
Finding Mango nectar isn't actually to bad. I normally go to the Ethnic isle in Publix and it is there near the Latin cooking stuff. Should be pretty typical you might have to go to a ethnic food store but I doubt it.
Shred the cabbage and put into a bowl.
You will want the mangoes to be ripe but still on the firm side. Cut the mango meat from the core and then peel. Shred the mango the same as you just shredded the cabbage. I have also tried just match sticking both and that works as well.
Mix the two together. While mixing add 1/4 to 1/2 cups of rice wine vinegar and 3/4 mango nectar. This step is a little floating. Depending on how sweet the shredded mango is I might add a little more or a little less of the nectar. Salt and Pepper to taste.
Optionally you can add in blueberries for a little added note of flavor. I really like doing this but the wife doesn't like blueberries which makes me sad. As for the optional cilantro this is something I have been thinking about doing but haven't yet tried.
This dish adds some nice refreshing notes to most any meal, I typically do it when I am cooking shrimp. Anyways try it out and let me know what you think of it.
NickyB