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MANGO & BLACK CHERRY SALAD w/ MINT & MEDITERRANEAN CITRUS SALT

MANGO & BLACK CHERRY SALAD w/ MINT & MEDITERRANEAN CITRUS SALT

This one always takes me right to the beach.

image of jar of Mediterranean Citrus sea salt on white background

Perfect for a cookout on a hot day or atop yogurt or ice cream. Or in the dead of winter when you are convinced that summer is never coming back.

image of jar of Award-winning Vanilla Bean sea salt on white background

A pinch of MEDITERRANEAN CITRUS SALT makes the flavors pop with brightness. For a slightly more comforting zing, substitute VANILLA SALT. Mmmm.

Pitting the cherries is a pain, so put on a podcast while you do it. No cherry pitter tool? Me neither. Just use a paring knife to cut in sections around the pit. First time cutting a mango? See note below.

INGREDIENTS:

  • 1 large mango, diced and peeled
  • 3/4-1lb cherries (anything is season works!), pitted & halved
  • 10 large fresh mint leaves, it the equivalent, chopped, plus some pretty leaves to place on top.
  • 1/2 teaspoon MEDITERRANEAN CITRUS SALT

MAKE:

  1. Place it all in a bowl.
  2. Stir. 
  3. Position the pretty mint leaves for most Instagram-ability. Or not.
  4. Get your savory on.

Unsure how to cut a mango? A good way to prep the mango is to think about it like you would a cantaloupe. Cut in sections around the oblong mango pit, then use a paring knife to remove the skin. There are lots of ways to do it, though. Let Google be your guide. 

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