You’ll want to eat this fresh and fruity side dish all summer long.
Mango fruit embodies summer to us; it’s sunny in colour and juicy in flavour: all the things you need on long hot summer days. That’s why we think it’s the perfect ingredient to use in this summery edamame and mango salsa side dish. Although it is a fruit and is obviously quite sweet, it works well in savoury dishes such as this. Especially when you pair it with something a little bitter like radish, some fresh greens and earthy edamame beans. The lime juice also helps to cut through the sweetness and adds a fresh, zingy flavour.
A quick and easy vegan recipe.
This dish honestly only takes about 10 minutes to prepare. You’ll need to chop the spring onion, radish, mint and mango, then mix it in a bowl with the edamame, grated ginger, lime juice, sesame oil, salt and pepper. The bit that takes the longest is preparing the mango. Everyone has their prefered method: we like to cut it into wide strips, take the skin off carefully using a knife, and then cut it into small cubes. You could also use the classic ‘hedgehog’ method, which works just as well for this recipe.
We always have a bag of frozen edamame beans in the freezer, as they’re perfect for throwing into dishes like this. We don’t use them every week, so it’s ideal for us to use frozen instead of ones you’d keep in the fridge. Before adding them to the salsa, we add the edamame beans to a small bowl with some hot water and leave them for a few minutes to defrost.
Take this edamame and mango salsa side dish along to your next picnic.
Any dish that can be made up in advance is a bonus. This side dish can be made up a few days before you need it and stored in the fridge. The flavours will infuse, making it even tastier. This edamame and mango salsa is the perfect picnic dish. It goes so well with loads of other salads, dips, roasted veggies and delicious bread.
We love pairing this summer side dish with BBQ flavours.
This edamame and mango salsa goes with so many things; it’s such a versatile dish. One of our favourite ways to serve this has got to be with some BBQ tofu skewers or a BBQ tofu bowl like this one. The sweet smokey flavours from BBQ sauce go so well with the fresh, fruity and citrusy flavours in this salsa. This side dish would also be delicious with these Indian-inspired veggie BBQ skewers. The lime juice brings these two dishes together in perfect harmony.
Another of our favourite pairings for this edamame and mango salsa is an East Asian-inspired salad bowl, taking direct inspiration from the ingredients in this recipe. We like to serve it simply with some rice and either some sticky hoisin oyster mushrooms or crispy hoisin shredded duck. We use Linda McCartney’s vegan duck as, in our opinion, it’s the best one available in UK supermarkets.
This vegan edamame and mango salsa recipe is:
- fresh and fruity
- perfect for summer
- a delicious side dish
- quick and easy, ready in 10 minutes
- vegan and gluten-free
If you enjoyed this recipe, try one of our other delicious recipes:
Super Fresh Edamame & Mango Salsa – Quick Summer Vegan Side
- 200 g edamame beans
- 1 mango cubed
- 2 spring onions sliced
- 2 radish sliced then halved
- 1/2 inch ginger grated
- a few springs of mint roughly chopped
- 1/2 tbsp sesame oil
- 1 lime juiced
- 1/4 tsp salt
- pinch of pepper
- Add all the ingredients (edamame beans, mango, spring onion, radish, ginger, mint, sesame oil, lime juice, salt and pepper) to a mixing bowl and stir well.
- Serve as a side with bbq tofu skewers, burgers or other mixed salads.