Filleted-Mango and Nungu salad with honey lemon drizzle is fresh and cooling during the hot days of summer.
It’s neither Summer nor Monsoon season here and I realised how slow I am in posting recipes. I have a bunch of them ready to get posted but the thought of running out of recipes scares and stops me from posting daily. I need to hustle and be brave!
Brain: Keep on dreaming, gal.
Me: Oh, Brain, when are you going to stop comparing yourself to extravagant bloggers and start to do your thing?
Brain: What exactly is my thing?
Me: Eating healthy and being happy?
Brain: Yes, yes, let’s do that from now on! *smirks inwardly*
Me: I smell something fishy.
ta..ta..ta… to be continued.
Botanical name for Nungu is Borassus flabellifer or in layman’s term, Palmyra fruit.
They are translucent fruit covered by a thin seed coat which you should discard while eating and has water(if you are lucky, haha) on the inside.
If you are a Neanderthal like me then you’d peel the skin with your teeth. Normal humans peel with their hands. I cannot help it, peeling with teeth is fun and a lot less messy.
Signs of a good Palmyra fruit is their jelly-like consistency and sweet taste. Hard Nungu/Palmyra fruit are not preferred because they are believed to cause stomach pains.
Filleted-mango is nothing but slicing the Banganapalli or Safeda Mango into thin slices and discarding the seeds, just like you would discard bones while filleting a fish.
I chose Banganapalli because they are easy to slice through and does not produce messy end result. They are also my most favourite type of mango.
The best part of making this salad ♥
Ask anybody in India and they will tell you how to get rid of the stray pulp on Mango seeds.
The answer: By licking and nibbling the seed until it is squeaking clean and white! Sometime they slip away, so watch out!
Come on, let’s make this salad and take advantage of that Mango seed ourselves!
Filleted-Mango and Nungu Salad
Prep Time:10 minutes
Servings: 2 people
INGREDIENTS
For the salad
Half of one large Banganapalli Mango
3 medium-sized Nungu fruit Palmyra fruit
For honey lemon drizzle
1 Tablespoon Honey
1/2 Teaspoon Sunflower oil
1/8 Teaspoon Lemon juice
A pinch of salt
A pinch of pepper powder
filleted-mango and Nungu salad bowl at brainsandbeans.com
INSTRUCTIONS
For the salad
- Wash and peel the Palmyra fruit or Nungu. Cut them into quarter of an inch thickness to reveal lip-like shape.
- Wash Banganapalli Mango and halve it. Store one half for future recipes and peel the skin of remaining half. Place them on a chopping board, seed part facing down. Begin to slice them into thin sheets. Proceed to slice till you hit the seed.
- Chop the remaining mango pulp sticking to its sides, into thin strips. You can use these strips for decorating the salad.
- Arrange the filleted-mango around the inside of a clean bowl, top it with the sliced Nungu. Decorate them with mango strips in the middle.
For honey lemon drizzle
Pour the given amount of honey, lemon, oil, salt and pepper into a small bowl. Whisk Until combined. Drizzle over the prepared salad bowl in zig-zag motion. Serve immediately.
RECIPE NOTES
- Banganapalli Mango is preferred as it has less to no fibre and
- Honey lemon drizzle perfectly combines with this variety and produces a pleasant taste.
What is your fond memory of eating Palmyra fruit as a kid? I have few of them where us, cousins would poke and eat straight from the black Nungu fruit pod-like thingy.
Give other salads of brainsANDbeans.com a go! Have some Mint watermelon and paneer salad and Mango papaya salsa.
You can also follow me on Facebook, Instagram and Pinterest for instant updates.
Subscribe to Brains & Beans and get instant updates for posts and much more!
To share this recipe with your Whatsapp friends, use the button below!
