Smoked turkey and green mango salad

Preparation info
  • Makes 20 cocktail portions or serves


    as an appetizer
    • Difficulty


    • Ready in

      25 min

Appears in
Asian Tapas: Small Bites, Big Flavors

By Christophe Megel and Anton Kilayko

Published 2010

  • About

Like green papaya, green mango makes for cooling summer salads, lending them a slightly fruity note. Smoked turkey and freshly roasted cashews work fabulously here with the essentially simple line-up of flavors—lime, chili, shallots and coriander.


  • 1 unripe mango (about 5 oz/150 g), peeled and sliced into thin shreds to yield


  1. Combine the shredded mango, minced chili, bird’s-eye chili, green onion, shallots, coriander leaves, diced turkey, lime juice and mayonnaise in a mixing bowl, and toss to mix well.
  2. Dry-roast the cashew nuts in a skillet over low heat until golden brown, about 5 minutes. Add a few drops of the olive oil to coat the nuts and make them shiny. Finely chop the cashe