Salsas & sides · CRESPO KITCHEN

Cactus, Mango and Panela Salad

Well-drained cooked cactus with mango, cheese and red onion.

30 min approx.4 servingsFresh mango

Ingredient photograph: Frozen mango cubes. Ella Olsson from Stockholm, Sweden · CC BY 2.0. Original. Photography credits.

Ingredients

400 g cleaned cactus paddles, sliced
1 cup diced fresh mango
100 g pasteurized panela cheese, diced
¼ red onion, sliced
2 tablespoons lime juice
1 tablespoon olive oil
½ teaspoon oregano
½ teaspoon salt, divided
Water for cooking

Method

Cover cactus with water, add half the salt and simmer 15 minutes until tender.
Drain, rinse briefly and cool thoroughly drained.
Combine lime, oil, oregano and remaining salt. Fold in cactus, onion, mango and cheese.

Explore all recipes

Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques:

mexicoinmykitchen.com