Mango salad with popcorn
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 250 / Protein 6g / Carbohydr. 23g / Fat 15g
Ingredients (4 servings)
50 g | popping corn |
50 g | pine nuts |
1 | mango |
400 g | mixed curly leaf lettuce |
100 ml | vegetable stock |
1 tbsp | white wine vinegar |
2 tbsp | vegetable oil |
2 tsp | cayenne pepper |
1 tsp | sugar |
salt | |
pepper |
Utensils
hand blender, salad spinner (optional), large sauce pan with lid, small frying pan, cutting board, knife, tall container
Wine Tip
Riesling, medium-dry, 2012
This medium-dry Riesling from the Mosel is the perfect combination of pleasant sweetness and crisp tartness, and rounds off the duo of spicy popcorn and sweet mango wonderfully. Enjoy at a temperature between 9 – 11°C/50°F.
Step 1
To make the spicy popcorn, heat vegetable oil, then add popping corn and allow to pop on medium heat with a closed lid. When finished, season the popcorn as desired with chili powder and salt.
large sauce pan with lid
50 g popping corn / 1 tsp chili powder / salt
Step 2
Roast pine nuts in a pan until golden. In the meantime, wash and dry the mixed curly leaf lettuce. For best results, use a salad spinner.
salad spinner (optional), small frying pan
50 g pine nuts / 400 g mixed curly leaf lettuce
Step 3
Now, peel the mango and carefully cut the flesh from the stone. Next, slice the two large sides of the fruit into fine strips.
cutting board, knife
1 mango
Step 4
Place the mango slices decoratively on plate.
Step 5
For the dressing, puree the rest of the mango, vegetable stock, white wine vinegar, vegetable oil, half of the chili powder, sugar, and salt and pepper with a hand blender.
hand blender, tall container
100 ml vegetable stock / 1 tbsp white wine vinegar / 2 tbsp vegetable oil / 1 tsp chili powder / 1 tsp sugar / salt / pepper
Step 6
Place the salad on the four plates, drizzle with the dressing, and finally add the toasted pine nuts and spicy popcorn on top.