Pomelo and Green Mango Salad with Asian Flavours

This salad has such a fresh taste, embodying the joys of summer.

Pomelo and Green Mango Salad

Ottolenghi has done it again. This is the first time that we’ve used Pomelo and it is a delightful find. Let me say, however, that it is a lot of work to peel and remove the membrane, but once the trick is discovered it is not a difficult task.

This salad has such a fresh taste, embodying the joys of summer. I wonder why pomelo is not very popular in Australia as this dish is very much a beach-side picnic dish or a country-drive-and-picnic dish.

Are you looking for Pomelo recipes? Try Three Citrus Salad with Green Chilli and GingerPomelo Salad with Avocado, Pomelo and Carrot Salad, and Pomelo, Green Mango and Pea Eggplant Salad with Tamarind Dressing.

Ore perhaps other Green Mango recipes? Try Green Mango and Lemon Rice, and Jicama and Green Mango Salad.

Are you looking for other Salads? Try Buddha’s Delight Salad, Kylie’s Tofu and Asian Herb Salad, and Ottolenghi’s Beetroot, Black Olive and Orange Salad.

Or browse all of our Pomelo dishes, all of our Salad Recipes and our Ottolenghi recipes. Or be inspired by our Late Summer recipes.

Pomelo and Green Mango Salad

Pomelo and Green Mango Salad

Serves four

75 ml rice-wine vinegar
40g jaggery or caster sugar
1 Tblspn orange blossom water
2 star anise
1 cinnamon stick, broken in two
10g ginger, peeled and julienned or grated
2 medium mild red chillies, deseeded and chopped finely (or use 1 hotter chilli)

1 large pomelo (about 350g flesh)
1 small green mango, stoned, peeled and julienned (about 140g)
10g chopped mint
10g chopped coriander
4 – 6 spring onions (scallions), chopped
60g watercress
2 tsp walnut or peanut oil
0755 Tblspn lime juice
2 tspn black or white sesame seeds
40g roasted peanuts, chopped
0.25 tspn sea salt

First make the marinade: Place the vinegar and sugar in a small saucepan and warm gently, stirring, until the sugar dissolves.  Remove from the heat and add the orange blossom water, star anise, cinnamon, ginger and chilli. Set aside.

Peel the pomelo and divinde into segments. Remove and discard the pith and membrane. Break the segments into 1 or 2 bite-size chunks. Place in a shallow dish, pour over the marinade, and leave for at least 30 minutes, longer if possible. (You can leave overnight in the fridge.)

Remove and discard the star anise and cinnamon. Drain and save the marinade juice. Place the pomelo, ginger and chilli in a large bowl and add three tablespoons of reserved marinade juice and all the remaining salad ingredients except for the sesame seeds and peanuts. Gently toss and add more marinade, if needed. Serve sprinkled with the sesame seeds and peanuts.

notes on the recipe
Save the left over marinade for dressing another salad – it is delicious and citrusy.

Pomelo and Green Mango Salad


Feed a neighbour today.


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