Jamie Oliver

Jamie Oliver Mango Salad

Jamie Oliver Mango Salad

This vibrant Mango Salad from Jamie Oliver is a quick and easy dish that’s perfect for a light lunch or dinner. Packed with fresh vegetables, juicy mango, and roasted peanuts, it’s both nutritious and full of flavor. Customize with your favorite ingredients like beansprouts or deep-fried beancurd for extra crunch!

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Ingredients Needed

  • 1 handful unsalted peanuts (about 50g / 1.75oz)
  • 2 x 300g (10.5oz) free-range chicken breasts
  • 1-2 carrots (about 200g / 7oz)
  • 1 cucumber (about 200g / 7oz)
  • 1 green mango
  • 1 bunch fresh mint
  • 1 small red onion
  • 2 spring onions
  • 1 handful ripe plum or cherry tomatoes (about 200g / 7oz)
  • Optional: 1 handful beansprouts (about 50g / 1.75oz)
  • Optional: 1 handful deep-fried beancurd (about 50g / 1.75oz)
  • Optional: a few sprigs of fresh coriander
  • Optional: 1 fresh red chilli

Dressing:

  • 2 tbsp fish sauce
  • 3 tbsp rice wine vinegar
  • 1 lime (about 2 tbsp juice)
  • 2 tbsp palm sugar
  • 1 clove garlic
  • 1-2 fresh red or green Bird’s Eye chillies

How To Make Mango Salad

  1. Roast the peanuts: Preheat the oven to 180ºC (350ºF) / gas mark 4. Place the peanuts on a tray and roast them until golden, about 5-7 minutes.
  2. Make the dressing: In a small bowl, mix the fish sauce, rice wine vinegar, and 2 tablespoons of lime juice. Grate in the palm sugar and stir until it dissolves completely.
  3. Add garlic and chillies: Peel and finely chop the garlic, then deseed and finely chop the fresh red or green Bird’s Eye chillies. Add them to the bowl with the dressing and taste for balance. It should be zesty, sweet, and fresh with depth from the fish sauce.
  4. Cook the chicken: Place the chicken breasts in a deep pan, cover with water, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes, or until fully cooked through.
  5. Prepare the vegetables: Coarsely grate or cut the carrots into matchsticks. Halve, deseed, and thinly slice the cucumber on an angle. Peel and finely grate or slice the mango into matchsticks. Roughly chop the mint leaves.
  6. Slice the onion and tomatoes: Peel and cut the onion into fine wedges. Trim and finely dice the spring onions. Halve the tomatoes.
  7. Crush the peanuts: Once roasted, crush the peanuts using a pestle and mortar.
  8. Shred the chicken: Transfer the cooked chicken to a bowl of iced water to cool. Once cooled, drain and shred the chicken. Place it in a large bowl.
  9. Combine the ingredients: Add the chopped vegetables, beansprouts, and beancurd (if using) to the chicken. Toss everything together.
  10. Serve: Divide the salad among serving plates, drizzle with the dressing, and sprinkle the crushed peanuts over the top. Tear fresh coriander leaves over the salad, and add finely sliced red chilli if desired.
Jamie Oliver Mango Salad
Jamie Oliver Mango Salad

Recipe Tips

  • Ensure the chicken is fully cooked: To check, slice through the thickest part of the chicken breast. It should be white all the way through with no pink. The undercooked chicken will affect the taste and texture.
  • Balance the dressing: Taste the dressing as you go, making sure it’s the right mix of salty, sweet, and tangy. Add more lime juice or sugar if needed to adjust the flavor to your liking.
  • Cool the chicken quickly: After boiling, place the chicken in ice water immediately to stop it from overcooking. This helps keep the chicken tender and juicy when shredded.
  • Grate the mango carefully: To get perfect matchsticks, use a sharp knife or a mandoline slicer. This ensures the mango is evenly sliced, adding to the overall texture of the salad.
  • Customize with toppings: Feel free to add extra crunch with deep-fried beancurd or fresh herbs like basil or cilantro. These toppings add flavor and texture that make the salad stand out.

How To Store Leftovers?

Let any leftover Mango Salad cool down to room temperature before placing it in an airtight container. It can be stored in the fridge for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (1/6 of the recipe)

  • Calories: 271
  • Total Fat: 5.4g
  • Saturated Fat: 1.3g
  • Total Carbohydrate: 24.1g
  • Sugars: 21.1g
  • Protein: 28.2g

Try More Jamie Oliver Recipes:

Jamie Oliver Mango Salad
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Print Recipe

Jamie Oliver Mango Salad

Author: Imen Dridi Cooking Method:Roasting, Simmering Cuisine:British Courses:Salads Recipe Keys: M Mango Salad
Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time: minutesTotal time: 40 minutesServings:6 servingsCalories:271 kcal Best Season:Suitable throughout the year

Description

This vibrant Mango Salad from Jamie Oliver is a quick and easy dish that’s perfect for a light lunch or dinner. Packed with fresh vegetables, juicy mango, and roasted peanuts, it’s both nutritious and full of flavor. Customize with your favorite ingredients like beansprouts or deep-fried beancurd for extra crunch!

Ingredients

    • Dressing:

Instructions

  1. Roast the peanuts: Preheat the oven to 180ºC (350ºF) / gas mark 4. Place the peanuts on a tray and roast them until golden, about 5-7 minutes.
  2. Make the dressing: In a small bowl, mix the fish sauce, rice wine vinegar, and 2 tablespoons of lime juice. Grate in the palm sugar and stir until it dissolves completely.
  3. Add garlic and chillies: Peel and finely chop the garlic, then deseed and finely chop the fresh red or green Bird’s Eye chillies. Add them to the bowl with the dressing and taste for balance. It should be zesty, sweet, and fresh with depth from the fish sauce.
  4. Cook the chicken: Place the chicken breasts in a deep pan, cover with water, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes, or until fully cooked through.
  5. Prepare the vegetables: Coarsely grate or cut the carrots into matchsticks. Halve, deseed, and thinly slice the cucumber on an angle. Peel and finely grate or slice the mango into matchsticks. Roughly chop the mint leaves.
  6. Slice the onion and tomatoes: Peel and cut the onion into fine wedges. Trim and finely dice the spring onions. Halve the tomatoes.
  7. Crush the peanuts: Once roasted, crush the peanuts using a pestle and mortar.
  8. Shred the chicken: Transfer the cooked chicken to a bowl of iced water to cool. Once cooled, drain and shred the chicken. Place it in a large bowl.
  9. Combine the ingredients: Add the chopped vegetables, beansprouts, and beancurd (if using) to the chicken. Toss everything together.
  10. Serve: Divide the salad among serving plates, drizzle with the dressing, and sprinkle the crushed peanuts over the top. Tear fresh coriander leaves over the salad, and add finely sliced red chilli if desired.

Notes

  • Ensure the chicken is fully cooked: To check, slice through the thickest part of the chicken breast. It should be white all the way through with no pink. The undercooked chicken will affect the taste and texture.
  • Balance the dressing: Taste the dressing as you go, making sure it’s the right mix of salty, sweet, and tangy. Add more lime juice or sugar if needed to adjust the flavor to your liking.
  • Cool the chicken quickly: After boiling, place the chicken in ice water immediately to stop it from overcooking. This helps keep the chicken tender and juicy when shredded.
  • Grate the mango carefully: To get perfect matchsticks, use a sharp knife or a mandoline slicer. This ensures the mango is evenly sliced, adding to the overall texture of the salad.
  • Customize with toppings: Feel free to add extra crunch with deep-fried beancurd or fresh herbs like basil or cilantro. These toppings add flavor and texture that make the salad stand out.
Keywords:Jamie Oliver Mango Salad