Salada de Manga Verde com Castanha de Caju

Brazil's northeast is the heartland of both mango and cashew cultivation, and this vibrant raw salad celebrates both. Green (unripe) mango provides tartness and crunch while toasted cashews add richness — a refreshing modern-fusion dish that has become popular in Brazilian health-conscious restaurants.

Serves: 4

Ingredients

• 2 large green (unripe) mangoes, about 600g (1¼ lb), peeled
• 80g (½ cup) raw cashew nuts, toasted
• 1 small red onion, very thinly sliced
• 1 red chilli, seeded and thinly sliced
• Large bunch fresh coriander (cilantro), leaves picked
• 10 fresh mint leaves, torn
• Juice of 2 limes
• 2 tbsp (30ml) extra-virgin olive oil
• 1 tbsp (15ml) honey
• ½ tsp ground cumin
• Flaky sea salt and freshly ground black pepper

Instructions

1. Using a mandoline or sharp knife, julienne the green mangoes into thin matchsticks, discarding the seed. Place in a large bowl.
2. Soak the red onion slices in cold water for 5 minutes. Drain and pat dry.
3. Whisk together lime juice, olive oil, honey, and ground cumin until emulsified.
4. Add drained onion, sliced chilli, coriander, and mint to the mangoes. Pour over the dressing and toss well.
5. Season generously with flaky sea salt and black pepper.
6. Rest 5 minutes to allow flavours to develop.
7. Scatter toasted cashews over just before serving (to keep them crunchy).

Cook's Notes: Green mango is firm and sour — it is not the same as an underripe eating mango. Look for it in Brazilian, Indian, or Southeast Asian grocery stores. The salad holds well for up to 2 hours refrigerated without the cashews.