I love sweet mangoes. They’re quite abundant year-round in the Philippines, except that I still haven’t mastered the art of knowing whether what I am about to purchase are sweet or more on the sour side. I am sure it’s a combination of smelling, touching, and luck!
I was given a bunch of ripe mangoes that I thought would pass my standard of sweetness. Alas, in a scale of one to ten — with ten as the sweetest — they registered at about 4.5. So what was I to do?
Well, I was planning to prepare my favorite chayote (sayote) leaves salad which I would just blanche then toss with salt and vinegar then garnish with sliced tomatoes and onions.
Then I thought about adding the semi-sour mangoes to the mix, thinking that the dressing for my salad would temper the sour taste of the mangoes.
And so the rest is history. I now have a slightly different recipe for my chayote salad that would come very handy every time I’d peel a not-so-sweet ripe mango!
One bunch of chayote leaves and tips, separated from the stems, and thoroughly washed
One tbsp, white vinegar (or more if desired)
Salt and pepper to taste
1 medium onion, sliced
Two medium tomatoes, sliced or quartered
One large ripe mango, peeled and sliced
In a large salad bowl, add the chayote leaves and pour boiling water over them. Toss with a tong and make sure the leaves are evenly blanched. Blanche for 2-3 minutes and drain. Add the tomatoes and onions. Mix well. Add the vinegar, salt and pepper, then toss. Add the mango slices on top of the salad. Cover with plastic wrap and refrigerate for at least an hour or until ready to serve.