Before mango season is over I wanted to bring you this recipe for mango and shrimp salad.
Every Dominican has an opinion on which is the best mango cultivar: banilejos, puyitas, injertos, etc. Truth is if you have never tried a ripe mango in our country you have missed much in your life. I find mangoes imported into non-mango growing areas to be lacking in flavor and juiciness.
But even if you’re not lucky enough to live in an area where mangos are grown, this recipe is a lifesaver because you don’t need ripe mangoes!
Even though this is not a traditional Dominican salad, it’s inspired by a Dominican children’s favorite: eating green mango with salt, straight from the tree.
For this salad I have chosen to use mangos that are half-way between ripe and green, what we Dominicans call “acojolado“. This way the sweetness of the mango does not overpower the flavors of the other ingredients.
Can you think of any other salad that spells tropical summer like this? You really ought try it.
Taste this delicious salad based on a Dominican children's tradition of eating green mangos. This is a dish that can be served as a light meal.
- 2 cups of mango, cut into strips or cubes
- 6 cherry tomatoes, cut into halves
- 1 medium-size head of lettuce, shredded
- 4 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of brown sugar
- 1 doz of jumbo shrimps, peeled
- 2 tablespoons of olive oil
- 1/2 teaspoon of brown sugar
- 2 teaspoons of balsamic vinegar
- 1 teaspoon of chili powder (optional)
- Mix vinegar, oil, sugar and chili powder. Mix well.
- Add the shrimps and marinate an hour in the fridge.
- Heat a stovestop grill over high heat and grill the shrimps until it turns dark pink. If you wish you can cut the shrimps into small pieces, or serve whole.
- Mix mango, lettuce and tomatoes. Arrange the shrimps on top.
- Prepare the dressing by mixing sugar, vinegar, oil and salt to taste.
- Accompany the salad with dressing.