Sour Mango Salad with Alguashte

“This simple mango salad uses an interpretation of an El Salvadorian seasoning, Alguashte, to use pumpkin seeds as a delicious topping.”

Difficulty

Intermediate

Yield

Serves 8

Ingredients

6 mangos, under ripe5 limes, zest and juice1 tablespoon honey1 teaspoon salt2 cups pumpkin seeds1 teaspoon cinnamon1/4 teaspoon nutmeg a small pinch of chili flakes1/2 teaspoon salt

Equipment

Mixing bowls of various sizeMeasuring spoonsMeasuring cupsCutting boardChef’s knife or safe chopperSpatulaBlenderRasp

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel and cut the mango from around the core. Cut into large chunks, about the size of a loonie, and place in a bowl.

Zest and juice the lime into the same bowl as the mango. Add the honey and salt and mix well. Cover and let sit and room temperature for 10 – 15 minutes.

In a blender, add half of the pumpkin seeds and all of the spices. Blend until a fairly smooth powder. Remove from the blender and mix with remaining whole pumpkin seeds.

For the salad, fill a bowl with the mango mix once it has marinated. Top with a generous amount of your pumpkin seed mix and enjoy!