Hey guys!  I LOVE mangoes and at this time of the year I wish I lived in the parts of Mzansi where they have them in abundance.  Imagine having a mango tree in your garden?  Thixo waseGeorge Goch!  I would have so much that my blood would turn yellow.

This salad is inspired  by my mom’s carrot salad.  Remember back when we were kids and Christmas or Sundays would be the only time we had a meal with a variety of salads?  A grated carrot salad with pineapple and an orange juice for that extra juiciness is one of the salads my mom would prepare.  She would add some raisins to it and let it sit in the fridge for a while.  The resulting salad was simple yet amazing.


Corn, Mango and Corn Salad                                                                                 Picture by William Baldie 


I made my own version of the salad during the festive season and opted for mangoes (for juiciness and flavour), corn (so that it feels you  up), red pepper (for taste, crunch and pop of colour and more), lemon juice and rind (for tanginess), cayenne pepper (to give it life – trust me it does), tea (antioxidats and just for the heck of it because I love tea), red onion and parsley (to give it that #saltbae finish) and salt and parsley (to balance the taste).  It’s a thing of beauty how all these ingredients come together.

Fresh food is the best and more nutritious than cooked food – you’ll get what I’m talking about you have a mouthful of the salad in your mouth.   Go ahead and serve it with succulent lamb chops and have yourself a great meal – don’t forget to let me know how it turns out.





                                                                                                                                     Picture by William Baldie


Corn, Mango and Carrot Salad 

Serves: 6 – 8



3 sweet corn ears, kernels removed from the cob

125ml (½cup) boiled water

1 rooibos / green tea teabag

2 big ripe mangoes, peeled and cubed

1 small red onion, chopped

1 red pepper, chopped

2 carrots, peeled and grated

grated rind and juice of 1 small lemon

a handful of fresh parsley, chopped

a sprinkle of cayenne pepper, don’t over do it

Salt to taste



  1.  Soak the teabag in the water for 7 minutes and pour the tea into a saucepan with corn.  Cook for about 3 to 4 minutes or until all the tea is absorbed.
  2. Mix all the ingredients together in a big salad bowl.  Allow the salad to chill in the fridge before serving.
  3. Enjoy!



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One Response Comment

  • William  February 5, 2017 at 8:19 am

    Fresh, easy, and packed with flavour! I was privileged to be there when it was prepared and this recipe is a keeper 🙂


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