One of the first signs that spring is in the air is the arrival of champagne mangoes in the market. The champagne or ataulfo mango is a variety from Mexico. It is small, kidney shaped and yellow. This variety has the best texture and flavor available outside of the tropics.
This salad brings back memories of trips to Toronto and a wonderful little restaurant called Herb. The combination of roasted red peppers and mango always stuck with me. This is my version many years later.
Roasted Red Pepper and Mango Salad with Cumin Lime Dressing
1 Tablespoon lime juice
1 Tablespoon liquid from roasted pepper
1 teaspoon cumin
1 Tablespoon minced shallot
1/4 cup olive oil
salt and pepper
8 cups baby arugula
1. Combine lime juice, pepper liquid cumin and shallot.
2. Wisk in the olive oil. Season with salt and pepper.
3. Pour dressing over mango and red pepper. Let marinate 15 minutes.
4. Arrange arugula in 4 bowls. Spoon mango mixture over salads.