
This fresh mango green bean salad is bright, juicy, and full of contrast from crisp beans, sweet ripe mango, and a tangy passion fruit dressing. Ginger, chili, lime, and herbs bring everything together for a vibrant side dish or light summer lunch. It is quick to make and especially good served well chilled or at room temperature.
Bring a large pan of salted water to a boil. Add the trimmed green beans and cook for 2 minutes, just until crisp-tender. Drain immediately, rinse under cold water to stop the cooking, and pat dry.
Cut the passion fruits in half and scoop the pulp into a small saucepan. Simmer gently over low heat for about 5 minutes, stirring occasionally, until slightly thickened. Press the pulp through a fine sieve into a bowl and discard the seeds.
Whisk the honey into the passion fruit puree, then add the olive oil, grated ginger, chopped red chili, and lime juice. Season lightly and taste. Adjust with a little more honey or lime juice if needed so the dressing tastes balanced and lively.
Slice the mango flesh away from the stones, scoop it from the skin, and cut it into bite-sized chunks. Trim any extra flesh from around the stones and add it to the bowl.
Arrange the mango on a serving platter and spoon over about 3 tablespoons of the dressing. Top with the green beans. Stir the chopped coriander into the remaining dressing, drizzle it over the salad, then finish with mint leaves and serve.
Use ripe but still firm mangoes so the salad holds its shape. Do not overcook the beans or they will lose their crunch and color. If passion fruit is unavailable, use a little orange juice plus extra lime juice for a similar sweet-tart balance. Leftovers can be refrigerated in an airtight container for up to 1 day, though the herbs are best added just before serving.





