Mango salad with popcorn

This light and delicious salad is perfect after a long workday.


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 gpopping corn
50 gpine nuts
400 gmixed curly leaf lettuce
100 mlvegetable stock
1 tbspwhite wine vinegar
2 tbspvegetable oil
2 tspcayenne pepper
1 tspsugar


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

Mango salad with popcorn

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

Mango salad with popcorn

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

Mango salad with popcorn

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

Mango salad with popcorn

Place the mango slices decoratively on plate.

Step 5

Mango salad with popcorn

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

Mango salad with popcorn

Place the salad on the four plates, drizzle with the dressing, and finally add the toasted pine nuts and spicy popcorn on top.