The BBC Good Food logo
Mango & green bean salad with honey & passion fruit dressing

Mango & green bean salad with honey & passion fruit dressing

loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: Per serving
HighlightNutrientUnit
kcal257
fat7g
saturates1g
carbs42g
sugars42g
high infibre8g
protein4g
salt0.02g
Advertisement

Ingredients

  • 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

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

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content