Stop reading this article.
Stop reading this article, go get into your car/onto your bike/on top of your pack-horse and go to the nearest vendor of mangos.
Because mangoes are in season right now.
Not east Belfast, obviously.
We would be waiting a while for that one.
But somewhere in the world, mangoes are in season.
And they are absolutely delicious.
So delicious Mr P keeps coming home from work to find me gnawing on one, sort of like cavemen probably did back in the day.
Did cavemen eat mangoes?
Maybe the vegetarians did.
And if they did, they ate them like I do.
Barely enough patience to actually peel the thing, sucking the stone to get as much mango goodness as I can, juice dripping pretty much everywhere, and not in a sexy way.
Poor Mr P.
I invented this salad to shoehorn the majestic mango goodness into yet another meal in my day, and I am so pleased I did.
Even if you do have to use a knife and fork to eat it.
It’s such a sweet, fresh tasting summer salad.
I really am looking forward to serving it with BBQ chicken, or crabmeat mixed through, or just on its own, eaten straight from the bowl at the fridge door.
I hope you enjoy the recipe as much as I do.
And, if for some reason you don’t like fennel, or don’t want to slice things, or are the opposite of a vegetarian caveman and don’t do vegetables, please go buy a mango.
You will NOT be disappointed.
Take a small fennel.
Hack off Delicately cut off the top (the furry bits are called fronds, which always makes me actually LOL).
Cut it in half.
And finely shred.
You can see the hard core in the background.
Discard it, unless you, yourself, are actually a hardcore wannabe, or something.
Cut the two sides off a mango.
Peel, then finely shred.
You see that middle bit?
That is is called COOK’S PERKS, and is yours, to eat like a vegetarian caveman.
Mix the mango and fennel in a bowl, along with the juice of half a lemon.
Roughly chop the leaves from a couple of sprigs of mint.
Then add to the mix.
Season with salt, mixing well.
Fennel and mango salad
Serves 2. Cooking time 5 minutes.
1 small head fennel
2 sprigs mint
1/2 lemon, juiced
1/4 teaspoon salt
1. Finely shred the fennel.
2. Peel and finely slice the mango.
3. Mix the mango and fennel in a bowl with the lemon juice.
4. Roughly chop the mint and add to the salad.
5. Add salt to taste.