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

A free daily digest of the biggest news stories of the day - and the best features from our website
Thank you for signing up to TheWeek. You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
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
Subscribe to 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.
Continue reading for free
We hope you're enjoying The Week's refreshingly open-minded journalism.
Subscribed to The Week? Register your account with the same email as your subscription.
Sign up to our 10 Things You Need to Know Today newsletter
A free daily digest of the biggest news stories of the day - and the best features from our website
-
Should you fire your financial adviser? 4 signs it's time to say goodbye.
The Explainer Breakups are never fun, but you have to protect your wallet
By Becca Stanek Published
-
The daily gossip: Man arrested in connection with shooting of Tupac Shakur, an OceanGate movie is in the works, and more
Feature The daily gossip: September 29, 2023
By Brendan Morrow Published
-
What to expect from an El Niño winter
The Explainer Things might be different thanks to this well-known weather phenomenon
By Devika Rao Published
-
Recipe: beef and broccoli noodles by Pippa Middlehurst
The Week Recommends A simple adaptation of a classic Chinese dish
By The Week Staff Published
-
Recipe: muscovado dark chocolate chunk cookies by Matt Adlard
The Week Recommends Soft and chewy, this recipe delivers the optimum cookie texture
By The Week Staff Published
-
Stanley's Chelsea review: al fresco fine dining in west London
A botanically blessed restaurant to visit at any time of the year
By Dominic Kocur Published
-
Recipe: harissa fennel rigatoni by Sophie Godwin
The Week Recommends The harissa achieves a hit of flavour with minimal effort and the fennel adds complexity
By The Week Staff Last updated
-
Negroni recipes: how to make the classic cocktail
The Week Recommends Celebrate Negroni Week with the traditional mix or a variation of the popular Italian apéritif
By The Week Staff Published
-
Recipe: air-fryer chicken wings with three sauces by Poppy O’Toole
The Week Recommends These air-fried chicken wings are flavoursome and succulent
By The Week Staff Published
-
Tapas recipe: tomato bread
The Week Recommends Ideal for entertaining, this traditional dish is popular throughout Catalunya
By The Week Staff Published
-
Tapas recipe: chorizo in white wine
The Week Recommends This is a classic chorizo dish that’s easy to make
By The Week Staff Published