Did someone say juicy juicy mangoes? Although the weather may be dreary there are some seriously summery fruits that are brimming with flavour this August. Some are surprisingly tropical- mangoes and watermelon are great at this time of year. Cherries, blueberries, figs, apricots and blackberries are also in season so chuck these in your next smoothie. Here is  a delicious recipe from Natasha Corrett to incorporate that summer fruity-ness into your recipes.  Mango and Corn Salad with Pomegranate Dressing….


For the salad 

2 corn on the cob
80g (3oz) green mango
80g (3oz) ripe mango
25g (1oz) spring onion
150g (5½oz) beansprouts
25g (1oz) fresh coriander, chopped
2 small red chillis, deseeded and finely sliced
Handful of rocket
2 tbsp toasted sesame oil


For the dressing 
2 small garlic cloves, grated
1 large knob ginger, grated
juice of 1 lime
pinch of salt


For the relish 
25g (1oz) fresh coriander, finely chopped
40g (1½oz) pomegranate seeds
Pinch of salt
½ tsp lime juice
½ tsp pomegranate molasses


Put the corn on the cob on to boil for 20 minutes.

Meanwhile chop the mango and spring onion into fine julienne strips and mix in a bowl with the beansprouts, coriander, chilli and mizuna.

Combine the dressing ingredients and mix through the salad.

Mix together all the relish ingredients and set aside.

When the corn is cooked, drain thoroughly. Heat the toasted sesame oil in a frying-pan and sear each side of the cob until coloured all over. Cut into eight slices.

To serve, pile a small handful of salad on to each plate. Arrange the slices of corn on top and finish with the relish.


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