Solstice Mango Salad

The secret to making this salad is to use fresh ripe orange mangoes from Mexico. They are usually in season in June and July and available in Chinese stores. Making this recipe for 50 people can be time consuming, as I did for a summer solstice party; however, you will surely impress your special guests. For 4 people, it takes only 10 minutes to make. 

Makes:  4-6 servings

Ingredients:

6         ripe sweet orange mangoes from Mexico

1         key lime

1 large         garlic head

3 tsp fresh ginger, cut in small pieces

1 tsp sea salt

1 cup  coconut milk

1 small         hot red chili pepper

2 tsp pomegranate powder

Directions:

Peel and cut the mangoes in cubes. Place them in a bowl. Put the rest of the ingredients in the blender and blend until making a soft sauce. Blend the COMPLETE lime with peel, seeds and everything. Pour the sauce on the mangoes, sprinkle the pomegranate powder on top and serve at room temperature. You can garnish with roasted coconut or pine nuts/ sunflower seeds.