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
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.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Syria's Druze sect: caught in the middle of Israeli tensions
The Explainer Israel has used attacks on religious minority by forces loyal to Syria's new government to justify strikes across the border
-
Athens city and beach: The Dolli at Acropolis and Cape Sounio
The Week Recommends Luxury living in two Grecotels designed to showcase ancient Greek ruins and modern Greek style
-
Tivoli Kopke Porto Gaia Hotel: a foodie haven in Portugal's Douro Valley
The Week Recommends Luxury city hotel with food from a Michelin-starred chef – and plenty of port
-
Dark chocolate macadamia cookies recipe
The Week Recommends These one-bowl cookies will melt in your mouth
-
Taz Sarhane's mallard with pine nut sauce and boulangère potatoes
The Week Recommends Bold duck, crispy potatoes and silky pine-nut sauce come together in this earthy yet refined dish
-
Cambodian pork and rice recipe
The Week Recommends This street-food dish is traditionally eaten for breakfast, but makes a delicious dinner, too
-
One great cookbook: 'I Dream of Dinner (so you don't have to)'
The Week Recommends The endless ease and versatility of a painless dinner
-
Creamy kale slaw with hazelnuts recipe
The Week Recommends This slaw with a 'cracking texture' makes the perfect side that will elevate any meal
-
Trinidadian doubles recipe
The Week Recommends 'Dangerously addictive', this traditional Caribbean street food is the height of finger-licking goodness
-
One-pan black chickpeas with baharat and orange recipe
The Week Recommends This one-pan dish offers bold flavours, low effort and minimum clean up
-
Sat Bains' lamb chops with harissa recipe
The Week Recommends Tender lamb is paired with a fiery harissa sauce and complemented by lemon and mint