Mango & Greens Salad with Honey Chili Dressing

While I've often preferred adding fruits to salads (mostly apples/pears or oranges), this idea of adding mangoes to salads is something I picked up from my sister in law....  She made a really tasty arugula-mango salad when we visited her and I also got to know what kind of mango to pick. These are the red tinged mexican mangoes (which are much too fibrous when ripe) but in a semi-ripe state they have the right balance of tart and sweetness and make an excellent addition to salads.

For the dressing, you could go  with a store-bought one if you prefer and I favor the raspberry vinaigrette for this combination. But I also like to make my own which has a mix of sweet, spicy and tart flavors...  For the greens - arugula or mixed spring greens work great or even spinach.

MANGO & GREENS SALAD

Ingredients: 

Mango (red tinged mexican mangoes preferred) - 1 semi-ripe, firm to the touch
Mixed Spring greens - 2 to 3 cups 
Dried Cranberries (Craisins) - 1 tbsp, optional
Sliced Almonds - 1 tbsp, optional 

Honey Chili Dressing:

Olive oil - 1 tbsp
Honey - 2 to 3 tsp, to taste
Sriracha chili sauce - 1 tsp
Red pepper flakes - half tsp, optional
Lemon Juice - 2 tbsp
Salt, pepper to taste

Method:

1) Peel and cut mango into small cubes and put in a bowl with salad greens
2) In a small bowl whisk together all the ingredients for the dressing until emulsified - taste, and adjust the honey/chilli sauce/lemon juice. 
3) Pour the dressing over the mango and greens and toss to coat. 
4) Before serving top with the dried cranberries or almonds, if using.