Seychellois Sour Mango & Pineapple Salad

According to my mum, all salads in the Seychelles have 1 thing in common - they’re all dressed in a pickled onion mix.

This is one of the most simple ways of making horrible unripe fruits great. It’s a sweet and sour situation, perfect to cut through any fatty, or meaty dishes, or simply when you want to give your dishes a little zing and sunshine.

Tip: This is a great recipe to make with unripe pineapple and mango. If you can’t find sour mango, simply switch for a sour green apple, unripe mango, or omit. The longer the salad sits and mingles together, the better it gets.

Prep/Cook Time: 10-15 minutes

Ingredients 

2 Green mangoes, peeled and thinly sliced

120g Ripe Pineapple, peeled and thinly sliced

1 Red Onion, peeled and thinly sliced

1 Chilli, thinly sliced 

2 Limes

sugar, salt, pepper, oil

Method:

1. Add the onions and chilli into a bowl and squeeze over the lime juice. Season with salt and toss together, set aside until pickled and bright pink.

2. Once the onions have pickled, toss the rest of the ingredients in and season with salt and sugar (if needed).