With the mango season just starting, we can now enjoy our national fruit in a variety of ways.
Philippine mangoes can be eaten raw and sour, or ripe and sweet. They can be made into shakes, juices, desserts and salads. They’re versatile, and whichever way you serve them, they’re delicious.
Here’s a recipe for shrimp and mango salad, inspired by a dish my friends and I recently had in Baguio Country Club. It was served in the breakfast buffet, but you can serve this for lunch and dinner, too.
Because it has shrimps, make sure to keep the salad chilled until serving time to prevent spoilage.
Shrimp and Mango Salad
½ k small shrimps (suahe variety)
1 c diced cucumbers
1 c diced ripe mangoes
1 c roughly chopped walnuts
¼ c chopped parsley leaves (optional)
½ c Japanese mayonnaise
½ c heavy cream (such as Nestlé’s cream)
½-1 tsp sugar
Salt and pepper, to taste
Peel the shrimps, removing heads and tails. Blanch the shrimps in boiling water until cooked. Let cool then set aside.
In a bowl, combine the cucumbers, mangoes, walnuts and parsley leaves. Fold in the mayonnaise and heavy cream. Season with sugar, salt and pepper. Mix gently.
Transfer to a serving bowl, cover the bowl tightly then keep chilled in the refrigerator until serving time.