Lately I have been in the mood for trying new flavors and ingredients. Although, I enjoy Italian, French, Mexican, Spanish… well, what I mean is anything that tastes good… I have been really fascinated by Middle Eastern/Armenian (my background) and Indian cuisine. This dish is a combination of flavors that combine the two together. I have adapted this recipe from Bon Appetite Magazine, and can be referenced to the original recipe here.
On a side note, I preferred using Ataulfo Mangoes in the recipe, which are sold in Costco. In my opinion, they are full of more juice and flavor, but I don’t have a degree for studying fruits so I can just direct you to another helpful site. This site gives you description of variety of mangoes that maybe helpful – please see here.
Also, this recipe is just a side dish, so don’t count on getting full unless it’s just for lunch. You might need to serve it with a nice fish, poultry, or kebabs. Also, it’s a nice idea to make a bigger batch of dressing. IT IS SOOO SOOO GOOD JUST BY ITSELF – YOU CAN USE THE DRESSING TO MARINATE YOUR MEATS OR JUST HAVE SERVE IT OVER ANOTHER TYPE OF SALAD. GREAT STUFF!!!!
- 2 cup bulgur
- 2 cup chopped peeled mango
- 2 chopped unpeeled Persian cucumbers
- 3 chopped green onions
Mango Chutney Dressing:
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 4 tablespoons white wine vinegar
- 2 tablespoon mango chutney
- 3 teaspoons madras curry powder
- 1 teaspoon yellow mustard
- Salt to taste
Rinse bulgur in warm water and drain by still leaving just a few tablespoons of water. Leave the bulgur to get moist while prepping the rest of your ingredients for the salad. Add the chopped ingredients into the bulgur.
Prepare dressing by whisking oil and the rest of the ingredients in a small bowl. Adjust seasoning with salt.
Combine dressing with salad and ready to serve.