1Thai chilithinly sliced (optional if you like it spicy)
Salt and pepperto taste
For the salad:
2underripemangoesjulienned (grated or thinly sliced)
1smallcucumberseeded, julienned (grated or thinly sliced)
1red bell pepperseeded, julienned (grated or thinly sliced)
1/4cupfresh basilroughly chopped
1/4cupfresh mintroughly chopped
In a small bowl, whisk together all the dressing ingredients. Set aside.
In a large bowl combine julienned mango, cucumber, bell pepper and dressing. Toss to coast. Refrigerate for 30 minutes.
To finish, toss salad with fresh herbs and scallions. Serve immediately.
Storing: Leftover mango salad can be stored in an airtight container for 1-2 days. After 2 days, the vegetables will lose their crunchy texture and may become soggy. Freezing: Because of the high water content in the fresh vegetables, freezing is not recommended.