Recipe: Mango salad
Packed with punchy flavours and contrasting textures, this salad is a truly fulfilling meal in itself

There’s so much brightness and freshness to this salad, says Zoe Alakija. Packed with punchy flavours and contrasting textures, it’s truly a fulfilling meal in itself – though it also pairs beautifully with most main courses.
Serves 6-8
- 3 mangoes, diced
- 2 medium avocados, peeled, stoned and diced
- 1 red pepper, finely diced
- ½ a red onion, thinly sliced
- 1 round lettuce, roughly chopped
- 100g pomegranate seeds
- handful of fresh coriander and mint, chopped
- 2½ tbsp pomegranate molasses
- 1 lime, to garnish
For the candied peanuts
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 100g unsalted peanuts
- 60g light brown sugar
- sprinkling of chilli powder
- pinch of fine salt
For the dressing
- 40ml avocado oil
- 2 limes, zested and juiced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 2 tsp light brown sugar
- large pinch of fine salt
- large pinch of chilli flakes
Method
- Start with the candied peanuts. Roughly crush the peanuts using a rolling pin (you can do this while they are still in the bag, if you wish).
- Combine them with all the other ingredients and 25ml of water in a wide frying pan over a medium heat.
- Keep stirring until the peanuts caramelise and turn brown, thick and sticky. Remove before they burn.
- Tip the peanuts onto a lined or greased tray and spread them out as much as you can to make sure they don’t clump together. Leave to cool.
- For the dressing, put all the ingredients in a small jug and mix well. (If you can’t find avocado oil, vegetable oil will do.)
- When ready to serve, put the mango, avocado, red pepper, onion, lettuce, pomegranate seeds and herbs in a large bowl. Toss gently to mix. Spatter the pomegranate molasses across the dish.
- Drizzle the dressing over the salad and scatter the peanuts evenly across its surface. Serve fresh, garnished with the lime, cut into wedges.
- If you like, add a scattering of chilli flakes for more heat.
Taken from Afro Vegan by Zoe Alakija, published by Hoxton Mini Press at £20. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
October 13 editorial cartoons
Cartoons Monday's political cartoons include Donald Trump's consolation prize, government workers during shutdown, and more
-
Can Gaza momentum help end the war in Ukraine?
Today's Big Question Zelenskyy’s request for long-range Tomahawk missiles hints at ‘warming relations’ between Ukraine and US
-
The Israeli hostages and Palestinian prisoners being released
The Explainer Triumphant Donald Trump addresses the Israeli parliament as families on both sides of the Gaza war reunite with their loved ones
-
Mustardy beans and hazelnuts recipe
The Week Recommends Nod to French classic offers zingy, fresh taste
-
The soups, noodles and cake to make this the most tasty fall yet
The Week Recommends Soothing plates from across the globe
-
Projects and pantry staples: Fall’s new cookbooks are primed to help you achieve all sorts of deliciousness
The Week Recommends Starring new releases from celebri-cooks Samin Nosrat and Alison Roman
-
6 low-effort, highest-yield cocktails to make this fall
The Week Recommends Ready for your margarita to reach for the coconut?
-
Rigatoni with 'no-vodka sauce' recipe
The Week Recommends Comfort food meets a clever alcohol-free twist on a classic
-
One great cookbook: 'Jam Bakes'
The Week Recommends A guide to pristine jam-making, plus the baked goods that love them
-
One great cookbook: 'Salt to Taste'
The Week Recommends Your roadmap to satisfying Italian home cooking
-
Broccoli and lentil salad with curried tahini and dates recipe
The Week Recommends Flavoursome and healthy, this creamy salad is perfect as part of a mezze