Mango & green bean salad with honey & passion fruit dressing
- Preparation and cooking time
- Serves 4
- 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
- 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.