Egyptian Mango Salad with Lime and Mint

Steps

1. 1

   Prepare the mangoes

   • Working with one mango at a time, hold it upright with the narrow end toward you.
   • Using a sharp chef's knife, make a cut about ½ inch to the left of the center line, slicing lengthwise and aiming for the flat pit.
   • Repeat on the opposite side.
   • You now have two cheeks and a pit.
   • Turn the cheeks skin-side down on your cutting board and score the flesh in a crosshatch pattern, cutting ¾ inch deep without piercing the skin.
   • Gently push the skin upward from the center to evert the mango cheek, creating a hedgehog shape, then slice or scoop the cubes into a medium bowl.
   • Repeat with remaining mangoes until you have about 4 cups of cubes.
   • Pour any accumulated mango juice into the bowl as well.

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   Ready when: Mangoes are cut into uniform ¾-inch cubes

   Tip: Score gently to avoid puncturing the skin, which makes scooping the cubes easier and prevents them from becoming mushy

2. 2

   Zest and juice the limes

   • Using a Microplane or fine grater, remove the thin zest from 1 lime, being careful to avoid the white pith underneath.
   • Cut both limes in half and squeeze the juice into a small cup or directly over the bowl with the mangoes—you should get about 3 tablespoons of fresh juice.
   • Set the zest aside.

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   Ready when: Zest is collected and you have about 3 tablespoons of lime juice

   Tip: Zest the lime before cutting and juicing it to make handling easier and to avoid grating your fingers

3. 3

   Combine dressing ingredients

   • Into the bowl with the mango cubes, drizzle the honey and add the collected lime zest.
   • Sprinkle the chili powder and sea salt over the fruit.
   • Using a spoon or spatula, gently fold everything together, turning the mango cubes carefully so they stay intact and the dressing is evenly distributed.
   • Do not stir vigorously, as this will bruise the fruit.

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   Ready when: Honey and lime juice are evenly distributed throughout, no dry pockets of spice remain

   Tip: Fold gently rather than stirring vigorously to keep the mango cubes whole and prevent the salad from becoming bruised or mushy

4. 4

   Chill and finish with mint

   • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
   • Just before serving, add the torn mint leaves and fold once more gently to combine.
   • Taste and add more salt or chili powder if desired.
   • Divide into chilled serving bowls and serve immediately.

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   Ready when: Salad is thoroughly chilled; mint is fragrant and bright green

   Tip: Add the mint just before serving rather than at the beginning, as it will wilt and lose its vibrant color and fresh aroma if left to sit too long