I am back to blogging. I feel like I take too many breaks from blogging. But, I am truly cooking and baking but just not able to share all the good things on the blog. In between I took vacation and we went to Africa. It was one awesome vacay. I have to write en number of blog posts about our trip but first let me enjoy this mango and fennel salad and share the recipe with you. The recipe of this salad was published on food 52 by Arielleclementine. She is really talented cook. I never knew that we could use the fennel fronds and make an amazing tasting pesto. I loved it so much, that I make it every summer when the best mangoes are available in the markets. As someone who is born in India, and cherished Indian mangoes such alphonso and kesar, this was going to be a favorite.
It’s addicting and goes in my lunch bag for summer months. Sometimes, I have added some arugula to it. The combination of mangoes with fennel is terrific by all means. But, what I loved about the salad was the pesto- very simple to make, the ginger and garlic make it just perfectly flavored not too overpowering but enough to give it flavor punch. You can make it as side for your picnics or potlucks, wait 4th of July is on its way. Make it then and impress everyone. Mangoes will soon be out of season. So, what are you waiting for? Go grab some and make this delicious salad.
1 bulb fennel with fronds
3 ripe mangoes , preferably ataulfo, kesar, alphonso
1 tbsp grated ginger
1 small clove grated garlic
3 tbsp lemon juice
5 tbsp olive oil
salt to taste
pinch of black pepper (optional)
handful Pine nuts
Make fennel frond pesto – Take off the fennel fronds from the fennel bulb, add it with the grated ginger and garlic along with lemon juice and process it in a food processor whiling pouring olive oil in it. Process only to make sure that everything gets mixed but you can still see the fronds. If you don’t have a food processor , use mortar and pestle or a whisk. Remove the pesto in a bowl and add salt and black pepper to it and mix it.
Slice fennel bulb thinly removing the root and stem.Remove the skin of the mangoes and slice off the flesh in the same way as fennel. In a salad bowl, take the fennel and mangoes slices and dress the salad using the fennel frond pesto. Add more salt if needed. Add the pine nuts on top. If you are using arugula or any kind of greens, make sure to add them before adding the dressing. If you have any fennel fronds left you can also garnish the salad with them.
I have used it as a salad, you can also chop it slightly smaller size and have it in your tacos. The pesto is also great to be used to grill fish or use in dressing cantaloupe or honey dew salad. It is really versatile.