{"id":44700,"date":"2022-01-20T05:14:59","date_gmt":"2022-01-20T05:14:59","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/ensalada-de-fideos-con-mango-verde-en-espiral\/"},"modified":"2024-07-11T13:24:52","modified_gmt":"2024-07-11T17:24:52","slug":"ensalada-de-fideos-con-mango-verde-en-espiral","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/ensalada-de-fideos-con-mango-verde-en-espiral\/","title":{"rendered":"Ensalada de fideos con mango verde en espiral"},"content":{"rendered":"

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Ensalada de fideos con mango verde en espiral<\/h2>\n

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INGREDIENTS<\/h3>\n
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  • 9 green* (under ripe) small** mangos, washed and spiralized<\/li>\n
  • 2 Tbsp honey<\/li>\n
  • 2 Tbsp fresh key lime juice, strained<\/li>\n
  • 2 tsp black sesame seeds, lightly toasted<\/li>\n
  • ¼ cup fresh mint leaves, very lightly chopped or torn, just before service<\/li>\n
  • 1\/3 cup Kale Pesto, recipe follows<\/li>\n
  • Sea salt, to taste<\/li>\n
  • 1 tsp Tajin, for garnish<\/li>\n<\/ul>\n

     <\/p>\n

     <\/p>\n

    Kale Pesto<\/strong><\/p>\n

      \n
    • 1 cup packed torn kale leaves, stems removed<\/li>\n
    • 1\/2 cup packed fresh basil leaves<\/li>\n
    • 1\/2 tsp sea salt<\/li>\n
    • 2 Tbsp extra virgin olive oil<\/li>\n
    • 2 Tbsp toasted walnuts***<\/li>\n
    • 1 clove garlic, chopped<\/li>\n
    • 2 Tbsp grated Parmesan cheese<\/li>\n<\/ul>\n

       <\/p>\n

       <\/p>\n

      *Recommended mango ripeness stage 2 to 3, firm to the touch<\/p>\n

      **Spiralizer works best with smaller mangos; use the spiralizer to peel the mango<\/p>\n

      ***Double walnuts and omit cheese to make this a vegan dish<\/p>\n<\/div>\n

      \n
      \"\"<\/div>\n

      <\/h3>\n
      \n
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      1. To spiralize green mangos: Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually “peel” the outside if you continue to start and stop. Spiralize green mangos up to 3 hours in advance of service to maintain quality of the noodle.<\/li>\n
      2. Mix together honey, key lime juice, sesame seeds, mint leaves, and Kale Pesto. Season with salt.<\/li>\n
      3. Just before serving, gently toss spiralized green mango noodles with kale mixture. Garnish with Tajin.<\/li>\n<\/ol>\n

         <\/p>\n

        Kale Pesto:<\/strong><\/p>\n

          \n
        1. Combine all ingredients in a food processor or blender until nearly smooth, with some particulates.<\/li>\n<\/ol>\n

          Recipe courtesy of Chef Dave Woolley <\/em><\/p>\n<\/div>\n

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          <\/h3>\n
          10-12 4 oz servings<\/div>\n

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          \n\t\t\t<\/div>\n
          \n\t\t\t<\/div>\n
          \n\t\t\t<\/div>\n
          \n\t\t\t<\/div>\n
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          Almuerzo, Cena, Creaci\u00f3n del chef, Ensalada<\/div>\n
          Vegana, Vegetariana<\/div>\n<\/p><\/div>\n<\/div>\n

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