Saucy Mango Cilantro Cucumber noodles!
Ok seriously though you guys, THIS is so GOOD.
This is the lightest, brightest and most delish dressing I’ve made since last week’s pea pesto :)
I got this idea from watching an episode of the Kitchen on the Food Network, one of my favorite shows, and they were featuring some Indian recipes so I used the main ingredients (minus dairy and such) and made it my own!
I first made this with chopped cucumbers and tomatoes, added fresh scallions and more cilantro but today it was a noodle bowl dish!
Saucy Mango Cilantro Sauce
1 1/2 cups fresh cubed mango OR thawed out frozen organic mango (what I used)
NOTE: if you place frozen mangos in a glass dish to thaw in the fridge, DRAIN the liquid off before you blend it, or it will be runny
1 green onion/scallion
2-3 cloves fresh garlic (I used my frozen peeled cloves)
1 lime, juiced
1- 2” piece of fresh ginger (I went big on the ginger)
A BIG handful of fresh organic cilantro
Pink Himalayan sea salt
That’s IT! Seriously, when I first tasted this I thought I was drinking a smoothie because the mango and ginger make it so bright and zesty!
Blend blend blend. That’s it.
I large organic english cucumber, spiraled or noodled. I use THIS easy hand held noodle maker!
Handful of grape tomatoes, halved (I halved the long way to go with noodles, the short way when I diced my cucumbers)
Himalayan sea salt
More fresh chopped cilantro
Black sesame seeds
Wash cucumbers and tomatoes, cut off ends of cucumber and spiral away.
Place all in a bowl and season with salt
Pour as much mango dressing as you want over the noodles and stir in
NOTE as always, if you want a pretty serving bowl, mix it through in another bowl and then pour into serving bowl.
Top with extra cilantro and sesame seeds and serve!