Love is a fruit in season at all times, and within reach of every hand - Mother Teresa


Succulent, ripe mangos are the taste of summer. I guess it’s the reason they’re called the “king of fruits”. The origin of this salad is from a women I met whose girls were ballet students. We chatted about diets and she shared how she feed her girls nourishing meals that gave them energy yet kept their physique lean. This salad was a favourite of her girls and the only dish I remember from this knowledgeable woman. It’s become one of my go-to summer salads, as it’s a fresh and light side dish of juicy sweet flesh and peppery mustard-like flavours with a wee bit of nutty crunch.


Health benefits:

·       Mangoes contain antioxidants, fibre and vitamin C.

·       They fight cancer, alkalise the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack.

·       Body scrub - make a paste of mashed mango, honey and almond milk and use as a body scrub, you will feel that your skin is tender and smooth.

·       Aids concentration and memory – if studying for exams, mangoes are rich in glutamine acid and are an important protein for concentration and memory. Feed mangoes to your children who find it difficult to concentrate on studies.


Makes a side salad for 6-8 people



80-100 grams young arugula leaves (salad rocket leaves)

large mango, chilled

½ cup macadamia nuts


2 tablespoons lime juice

4 tablespoons extra virgin olive oil

aged balsamic vinegar, (optional) to taste

On a platter, sprinkle most of the arugula leaves. Cut two lobes of mango flesh either side of the seed. Cut through the flesh of the mango width ways with fine slices without cutting the skin. Use a dessertspoon to separate the flesh from the skin. Arrange the mango slices on top of the arugula leaves, adding the remainder of the leaves. Cut the macadamia nuts into quarters and sprinkle over the salad.

Combine the lime juice and olive oil to a jar, and shake vigorously. If adding the aged balsamic vinegar, add enough to taste, and shake again. Allow guests to add the dressing, so the salad leaves remain fresh, rather than limp. Serve as a side salad with favourite cold and hot dishes.