Bright & Fresh Mango Salad: A Taste of Antiguan Sunshine

This vibrant and refreshing **Fresh Mango Salad** is a celebration of flavors and textures, perfect for any spring or summer gathering. Imagine a burst of sunshine in every bite: succulent diced mango, crisp cucumber, and sweet red bell pepper, all united by a zesty lime vinaigrette with a subtle hint of chili. It’s a truly delightful side dish that promises to brighten your meal and your day.

Recalling the Caribbean: My Antiguan Adventure

Whenever I crave a boost of cheer, my mind drifts back to our unforgettable sailing holiday in Antigua earlier this year. The mere thought of that colorful tropical island, with its shimmering turquoise waters and warm breezes, instantly brings a smile to my face, momentarily easing the stresses of our hectic modern lives.

Our sailing adventure itself was an incredible experience, which I detailed in my post about Blackened Red Snapper with Mango Salsa. However, the island offered so much more, both before and after our time on the water. For our first four days, six of us rented a charming house with a private swimming pool near Jolly Harbour. With a rental van at our disposal, we eagerly explored this enchanting Caribbean gem, a compact island measuring only 14 miles long and 11 miles wide.

A Culinary Journey at Nicole’s Table

One of the true highlights was an afternoon spent by the three ladies in our group, immersed in a delightful cooking class and rum tasting session. This took place at the stunning hilltop home of Nicole and Adam, the proprietors of Nicole’s Table Cooking Classes.

The panoramic vista over St. John’s Harbour was absolutely spectacular, and the cooking experience itself was filled with joy and delicious learning. Nicole, our vibrant and entertaining host, shared fascinating insights into the island cuisine of Antigua. We rolled up our sleeves and prepared a rum and brown sugar marinade for grilled chicken, learning traditional Antiguan techniques.

During the class, we mastered a delightful array of Antiguan dishes: freshly roasted coconut crisps and plantain chips, a comforting sweet potato soup infused with rum, rum-marinated chicken served with caramelized onions, savory red beans and rice, a colorful rainbow garden salad (which shares some fresh elements with this mango salad!), and the legendary Antiguan Rum Cake, famously made with a generous 1¼ cups of rum! We savored all our culinary creations, accompanied by bottomless pitchers of Nicole’s renowned traditional rum punch.

Our afternoon wasn’t solely dedicated to cooking; the other half was an enlightening rum education and tasting session led by Nicole’s husband, Adam. We had an incredible time learning about and, of course, sipping the island’s finest rums!

Idyllic Beach Living and Island Exploration

After our exhilarating sailing trip concluded, Raymond and I embarked on our own little adventure, finding an absolute gem of a beach cottage right at the ocean’s edge. This whitewashed cottage, with its constant, gentle breezes and a large screened porch, offered breathtaking views of the waves. The continuous, soothing rhythm of the ocean provided a perfect soundtrack to our days. I truly felt like a character in a Hemingway novel, living a peaceful writing life on a tropical island (though, admittedly, very little actual writing got done!).

Every morning, breakfast was a magical affair on that screened porch, accompanied by the ceaseless, comforting crash of the waves just a few steps away.

We rented a car and had more delightful adventures driving around the island, navigating the roads on the left side! I was captivated by the vibrant colors of all the houses and buildings in Antigua – a true testament to the island’s joyful spirit.

The warm and friendly people of Antigua are just as colorful and inviting as their surroundings.

Unforgettable Encounters and Culinary Discoveries

Another incredible experience was an afternoon spent swimming and snorkeling with stingrays. A short 10-minute boat ride took us to a shallow bay where a plethora of curious and hungry stingrays—between 30 and 40 of them!—came to greet us and enjoy the squid we brought. They are affectionately known as the ‘felines of the sea,’ and indeed, they gracefully swam right around us, brushing their remarkably soft fins against our bodies, much like playful cats. It was truly an unforgettable encounter!

Our culinary explorations continued with a fascinating food walking tour around St. John’s. The indomitable Heather of Eat n Lime Food Tours led us on a four-hour journey through the capital city’s streets, uncovering hidden culinary gems of fantastic local food. Her engaging stories and anecdotes about Antiguan history and culture enriched every bite. We learned that “liming” is the local term for “hanging out” – a concept we thoroughly embraced! This tour was an absolutely worthwhile and delicious experience.

Beyond the organized tours, we also enjoyed leisurely walks around Turtle Cove, the charming area where our little beach cottage was nestled, discovering secluded spots and breathtaking views.

Antigua, your beauty is captivating, and I sincerely hope to return to your shores someday.

Bringing the Island Home: My Fresh Mango Salad Inspiration

Upon returning home, my kitchen was immediately inspired by the abundance of fresh, vibrant island produce we savored in Antigua. The mangoes there are exceptionally sweet and perfectly ripe, and this bright and zesty **Fresh Mango Salad** is my delicious tribute to that glorious Caribbean sunshine. It’s a taste of paradise you can create right in your own home.

Fun Mango Fact: Don’t Peel That Skin!

Did you know you can eat the skin of a mango? It’s true! There’s no real difference from eating an apple with its skin on. And, as with many fruits, a significant amount of nutrients and fiber are concentrated just beneath the skin. Mango skin isn’t tough at all. I first discovered this years ago from our son’s friend, who grew up in Sierra Leone. He simply bit into a mango, skin and all, enjoying it like a juicy apple. I encourage you to try it next time you have a beautiful ripe mango. You’ll gain more fiber, more nutrients, and a great textural contrast. Why discard such tropical goodness?

Embracing this “skin-on” approach is a fantastic way to enjoy this bright and fresh mango salad. The mango peel offers a pleasant texture, quite similar to that of cucumber skin, and it’s hardly noticeable in the mix. Silky, sweet cubes of golden, sunshiny mango contrast beautifully with the crispness of cucumber and the juicy sweetness of red bell pepper. The entire ensemble is dressed in a light, tangy lime vinaigrette, uplifted by just a hint of heat from a few bright chili flakes. This vibrant fruit salad is an absolutely fantastic accompaniment to any summer grilling meal or a delightful addition to a picnic spread.

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Kitchen Frau Notes for the Best Mango Salad:

• If you desire a more pronounced spicy kick, feel free to increase the amount of crushed red pepper flakes in the salad dressing. Adjust to your preference!
• For guidance on preparing the mango, you can refer to my post on how to cut up a mango. However, when it comes to peeling, you can confidently disregard that step for this recipe – that post was written before I fully embraced how wonderfully easy and beneficial it is to enjoy the mango peel. In this crunchy mango salad, the peel adds texture and nutrients without being tough or distracting.

Fresh Mango Salad Recipe

Ingredients:

• 2 ripe mangoes, cubed, with skin on (yields approximately 2½ cups)
• 1 large red bell pepper, finely diced
• 2 cups diced English cucumber, with skin on (about 300 grams)
• A generous handful of fresh cilantro, chopped (¼ to ½ cup, to taste)
• ¼ cup finely chopped red onion (or 2 green onions, thinly sliced for a milder flavor)
• Zest of 1 lime
• 3 tablespoons fresh lime juice (typically from about 1½ limes)
• 3 tablespoons high-quality oil (I prefer avocado oil for its neutral flavor)
• ¼ teaspoon crushed red pepper flakes (adjust to desired heat level)
• ¼ teaspoon fine sea salt

Instructions:

1. Thoroughly wash the mangoes; there’s no need to peel them as the skin is entirely edible and adds great texture and nutrients. Carefully slice off the ‘cheeks’ – the rounded sides of the fruit on each side of the flat pit. Cut these mango cheeks into ½-inch (1cm) cubes. Then, carefully cut any remaining ripe fruit from around the pit and cube that as well.
2. In a large mixing bowl, combine the diced mangoes, red bell pepper, cucumber, chopped cilantro, and red onion.
3. In a small bowl or cup, whisk together the lime zest, fresh lime juice, oil, crushed red pepper flakes, and fine sea salt until well combined. This is your vibrant dressing.
4. Drizzle the prepared dressing evenly over the salad ingredients in the large bowl.
5. Gently toss everything together until all the ingredients are well coated with the dressing.
6. Serve immediately or chill for a short period to enhance the flavors. This salad is best enjoyed fresh.

Serves 4 to 6 people as a delicious side dish.

Guten Appetit!

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