Mango Green Bean Salad with Passion Fruit Dressing

Name: Mango Green Bean Salad with Passion Fruit Dressing
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg mangoes; 200 g green beans, trimmed; 3 passion fruits; 10 g ginger, peeled and finely grated; 1 red chili, deseeded and finely chopped; 2 tbsp honey; 2 tbsp extra-virgin olive oil; 1 tbsp lime juice; 1 tbsp chopped coriander; 1 tbsp mint leaves

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.

Servings4 Portions

Prep Time25 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

mangoes
1 kg
green beans, trimmed
200 g
passion fruits
3
ginger, peeled and finely grated
10 g
red chili, deseeded and finely chopped
1
honey
2 tbsp
extra-virgin olive oil
2 tbsp
lime juice
1 tbsp
chopped coriander
1 tbsp
mint leaves
1 tbsp

Step-by-Step Instructions

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.