This salad brings you summery mood in 10 minutes. I just love these bright colours. This tropical and refresh smell make you happy in a few second. I love to eat it all over the year. Especially on autumn and winter when more days are grey and rainy. Believe me this is what you need, to recharge your batteries.
For this recipe you’ll need a coffee blender to crush walnuts. If you don’t have the coffee blender you can always chop the walnuts using knife. 😊
Make it cheaper!
If the mango is too expensive, you can always choose other fruit. The great choice are nectarines. 😊 Off the season I use frozen raspberries and blueberries instead fresh ones.
PRICE: £1,45 for one portion
(Mango £0.35; Fresh Raspberries £0.50; Fresh Blueberries £0.35; 3 walnuts £0.04; 2tsp cashew butter £0.21)
NOTE: The price of the raspberries and blueberries are seasonal.
Make 1 portion
- 1 mango
- Handful fresh raspberries
- Handful fresh blueberries
- 3 walnuts, finally chopped, or blended with coffee blender
- 1-2 tsp cashew nut butter
Cut the mango around the large flat seed. Hold one of the mango pieces of your hand and make long cuts down the length of the mango without slicing the skin. Repeat with opposed cuts to from cubes. Gently press the back of the mango to invert fruit. Use the knife to slice the cubes away from the skin. Repeat this process with rest of the mango. Place your chopped mango into serving bowl. Add raspberries and blueberries. Sprinkle with chopped walnuts and drizzle with cashew nut butter.