Mango & green bean salad with honey & passion fruit dressing
- Roopa Gulati
Save recipe
Serves 4
Easy
Prep: 25 mins
Cook: 5 mins
A star rating of 3.4 out of 5.3 ratingsRate
loading...
Enjoy this vibrant, summery salad. A sweet honey, warming chilli and tangy passion fruit dressing marries well with fragrant mangoes and crisp green beans
Gluten-free
Low fat
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
App onlyHoney & soy chicken. This is a premium piece of content available to subscribed users.
A star rating of 4.7 out of 5.160 ratings
Mango & green bean salad with honey & passion fruit dressing
A star rating of 3.4 out of 5.3 ratings
Honey & lime ice cream
A star rating of 4.6 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g fine green beans
trimmed
-
3 passion fruits
-
1-2 tbsp honey
-
2 tbsp extra virgin olive oil
-
10g ginger
peeled and finely grated
-
½ -1 red chilli
deseeded and finely chopped, depending on how much heat you prefer
-
squeeze of lime juice
to taste
-
1kg mangoes
-
1 tbsp chopped coriander
-
1 tbsp mint leaves
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
-
kcal257
-
fat7g
-
saturates1g
-
carbs42g
-
sugars42g
-
fibre8g
high
-
protein4g
-
salt0.02g
Ad
Method
-
step 1
Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
-
step 2
Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
-
step 3
Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste – you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
-
step 4
Slice down through the mangoes along both sides of the stone so you end up with two ‘cheeks’. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
-
step 5
Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.
Recipe from Good Food magazine, July 2022
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3.4 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...