Salsas & sides · CRESPO KITCHEN

Mango and watermelon salad

Diced fruit with cherry tomatoes, red onion and a citrus dressing.

32 min approx.4 servingsFresh mango

Dish photograph: Mango and watermelon salad. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

2 large or 3 small ripe mangos, peeled and cut into large cubes
1 cup seedless watermelon, cut into large cubes
½ small red onion, thinly sliced
12 cherry tomatoes, halved
2 tablespoons chopped pickled jalapeño
1 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
½ teaspoon kosher salt
3 tablespoons chopped cilantro
1 cup washed and dried watercress

Method

Combine the mango, watermelon, onion, jalapeño and tomatoes in a large bowl.
Whisk the garlic, lemon juice, oil, honey and salt into a dressing.
Pour over the fruit, add the cilantro and watercress, and toss gently without crushing the cubes.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board