A great way to use mangoes in something that’s not a dessert!
What you need:
2 cups arugula leaves
1 cup fresh mint leaves
1 large mango
1/4 cup couscous
1/4 cup spring onions
1/4 cup cashews – roasted
For the dressing:
2 tbsp extra virgin olive oil
2 tbsp honey
2 tbsp lemon juice
1 tsp ginger juice
Wash the arugula and leave to dry in a colander for a few hours. If you have a salad spinner, it will help speed up the drying process!
Peel and cut the mango in to large chunks.
Cook the couscous with equal amounts of couscous and boiling water. In a small bowl, combine the couscous and boiling hot water and cover. After about twenty minutes, fluff with a fork and dribble a little olive oil through it.
Finely chop the spring onion whites and leaves.
Combine the ingredients for the dressing in a small mixing bowl and whisk thoroughly.
Toss the leaves, cooked and cool couscous, spring onions and mango gently with the dressing directly in the serving plate. Alternately, I like to just gently spoon over the dressing.
Top with oven roasted cashews.
Remember to share it with someone you love.