What do you get when you mix sweet, salty and crunchy? A mouthwatering mango-filled summertime staple.
This recipe serves two.
2 medium mangoes [pealed and diced into bite-size pieces]
4 large romaine lettuce leaves [wash & pat dry]
3 cups of cremini mushrooms [clean with damp paper towel to remove dirt and dice into large bite size pieces]
1/3 cup of white or Spanish onion [slice thin]
1 tablespoon of oil
1 teaspoon of cumin powder
¼ cup of cilantro [chopped]
Black pepper [to taste]
Salt [to taste]
1 medium mango [1/2 cup, peeled and diced]
¼ cup of rice wine vinegar
3 tablespoons of fresh lime juice
1 teaspoon of mustard
½ cup of oil
2 tablespoons of cilantro [chopped]
Thinly sliced radishes
Thinly sliced scallions
Julienne colored bell peppers
Place a large sauté pan at a medium-high heat.
Pour in a tablespoon of oil and let sit until heated. Once the oil is hot, add the mushrooms and onions. Sauté the pair for 5 – 8 minutes then sprinkle in the cumin, salt and black pepper. In a medium bowl, add the cooked mushrooms, onions, diced mango and chopped cilantro. Then, mix and season again with salt and pepper to taste. Once the mushroom and mango mix is done, set it aside and make the dressing.
In a blender or food processor add the mango, vinegar, lime juice and mustard. Blend and slowly start pouring in the oil. Mix until emulsified and thick. Place the finished dressing into a small bowl and sprinkle in the chopped cilantro, stir and set aside for assembly.
Arrange the lettuce boats onto a large serving platter. Top each boat with the mango and mushroom mix, dividing the mixture evenly amongst the boats. Finally, dress the tops with the mango dressing and drizzle it off with your favorite toppings!
Content and images by: Diana Rodelo
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